Crisped Orzo with Lemon and Roasted Fennel
Toasty orzo and sweet roasted fennel make a quick grain side with lemon, parsley, and a crisp Parmesan finish.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (91 reviews)
INSPIRED BY
This original side treats orzo like a grain, first cooking it tender and then toasting it for nutty crisp edges. Roasted fennel and lemon keep the Parmesan-rich finish lively.
Story
Casey loves a side dish that can sit beside almost anything and still have its own point of view. The fennel gets sweet in the oven, the orzo finds its golden edges in the skillet, and lemon pulls everything into focus. Serve it warm, when the crisp bits are at their best.
By Casey
Ingredients
- 1 large fennel bulb, thinly sliced
- 1 tablespoon olive oil
- 1/4 teaspoon fine salt
- 1 cup dry orzo
- 2 cups low-sodium vegetable broth
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/3 cup grated Parmesan
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon cracked black pepper
Instructions
- Heat the oven to 425 F, toss the fennel with olive oil and salt on a small sheet pan, and roast for 18 minutes until browned at the edges.
- Bring the broth to a simmer in a saucepan, stir in the orzo, and cook for 8 minutes until just tender; drain any excess broth.
- Melt the butter in a wide skillet over medium heat and add the cooked orzo in an even layer.
- Cook the orzo without stirring for 3 minutes, then toss and cook 2 minutes more until some grains are golden and crisp.
- Fold in the roasted fennel, lemon zest, lemon juice, Parmesan, parsley, and pepper.
- Taste for salt, spoon into a warm serving bowl, and finish with another pinch of parsley and Parmesan.
Chef Tips
- Roast the fennel until its edges are deeply golden for the sweetest flavor.
- Spread the orzo in a thin layer so it can crisp instead of steam.
- Add lemon off the heat to preserve its fresh flavor.
- For a heartier bowl, top with white beans or shredded rotisserie chicken.
Cook's Notes
- **Fennel:** Roast until browned, not just soft.
- **Orzo:** Let it sit undisturbed to crisp.
- **Finish:** Stir in lemon and Parmesan off the heat.