4 servings
Even in summer, there are nights that call for a warm, filling and lusciously decadent dish. In this case that means a dish packed with vegetables that melt, very little pasta, and a few minutes of attention in the form of stirring. Comfort, coming up!
Fennel and Mushroom Orzo Risotto
Ingredients
3 tablespoon Olive oil
8 ounces (1 box) portabello mushrooms
1 bulb fennel, fronds removed, cut in half and chopped into thin slices (reserve small amount of fronds or leaves for serving)
1 large onion, chopped fine
1 teaspoon salt
1 teaspoon cracked pepper
1 cup orzo
4 cups chicken stock
1 rounded teaspoon ground coriander
2 tablespoons lemon juice (or 1/4 cup dry white wine)
3 tablespoons chopped fresh parsley
Directions
In a large, wide skillet, heat olive oil over medium high heat.
Add mushrooms and cook for about 3 minutes until they release water and shrink in size.
Add fennel and onions, salt and pepper. Saute for 2 minutes until everything starts to soften.
Add orzo and continue stirring. Cook until orzo starts to color slightly, about 2 minutes.
Once slightly colored, add ½ of chicken stock, stirring frequently as orzo absorbs a good amount of liquid (about 5 minutes). Add the rest of the chicken stock and continue stirring for another 5-8 minutes, until orzo is close to cooked and doesn’t have a raw snap in center when bitten.
Stir in coriander, ½ the parsley, and the lemon juice. Nestle roasted chicken legs into the orzo for the last 2 minutes or so of cooking.
Serve with a sprinkle of chopped fennel fronds and parsley.
Roasted Chicken Legs:
Ingredients and Directions
Toss 4 chicken legs
with
1 tablespoon olive oil
and
1/2 teaspoon salt
Roast at 450 for 40 minutes.
If you can manage to roast the chicken ahead, roast it in a skillet. Once roasted, remove the roasted chicken and set aside. Make the risotto in the skillet, making use of every bit of browned pan drippings. Cut back on olive oil to make up for the roasted chicken fat. (This method is definitely tastier, but some nights it’s easier to wash a second pot that wait for one dish to finish before starting another!)
