Orzo with Saffron and Caramelised Fennel and Tomatoes

Ingredients

Cooks in:20        Serves:4

• 1 Tbsp oil
• 1 Tbsp butter (or leave out and use a dash more oil)
• 1 medium onion, diced
• 1 large fennel bulb, roughly chopped (reserve some of the greens to garnish)
• Pinch saffron threads
• ½ tsp dried chilli flakes (optional)
• 1 handful basil, chopped (stalks included)
• 1 clove garlic, crushed
• 1 heaped cup baby tomatoes, halved
• 1-1.5 cups vegetable stock
• 350g orzo pasta

To Serve

• Scattering of fresh lemon zest
• Squeeze of fresh lemon juice
• Handful fresh basil, roughly chopped
• Grate parmesan or pecorino cheese

What to do

1. Heat the olive oil and butter in a large pot over medium-high heat, then add in the onion and fennel and cook for 4-5 minutes or until lightly golden before adding in the saffron, chilli, garlic, tomatoes, stock and a pinch each of salt and freshly ground black pepper.

2. Cook for another 10 minutes, or until the fennel is silky and tender. Add in the orzo and an extra ½ cup hot water about 8 minutes before serving.

3. Just before serving, season to taste, loosen with a little extra water or stock if necessary, stir through the fresh herbs and serve immediately with lots of grated fresh cheese and a few fennel fronds to garnish.

Photo Credit Henk Hattingh

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