Orzo is like a rice pasta. It is 100% a pasta but it resembles a fatter broader grain of rice. All pasta can be cooked by the absorption method, just like risotto, where you use a flavoured stock and the pasta absorbs it when cooking, with the result being little water leftover that actually is more of a sauce. I always cook orzo by the absorption method and so I’ve come to think of it as a much easier version of risotto. I love making risotto, I do but it’s time consuming and can’t be rushed, this is a great alternative when in a hurry. I actually am not a huge fan of raw fennel but cooked it’s flavour mellows out, and it tastes wonderful. To make this you will need:

Orzo

King prawns

Creme fraiche

Dill

Chicken or vegetable stock

Fennel

Olive oil

Seasoning

White wine

Start by caramelizing your fennel. You can do this just like you would your onions. Slice the fennel lengthways and heat a little olive oil in a pan. Add the fennel and cook on a low heat. They will take about 20 minutes to caramelize.

In another saucepan, heat a little olive oil on a low - medium heat and add your orzo (I find 250g more than enough for two). Make sure the orzo is coated well and then add some white wine. Allow that to cook off and then add your stock. Add enough so it it’s about 1cm above your orzo. Remember you can always add more. Turn it up so it is starting to boil. Keep an eye on it as it might need some more stock while cooking. When it’s a few minutes away from being ready (try it you can tell) then add your king prawns if using raw. They’ll cook in the last few minutes with your orzo. You should have a risotto like consistency, saucy but not soup. Turn it off from the heat and add a couple of teaspoons of creme fraiche. Stir in with some chopped dill and the caramelized fennel. Eat straight away,