• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Heal Me Delicious
  • Recipes
    • Recipe Type
      • Appetizers
      • Breakfast
      • Desserts
      • Drinks
      • Mains
      • Pasta
      • Quick Meals
      • Salads
      • Sauces
      • Sides
      • Soups
    • Dietary Preference
      • AIP
      • Coconut Free
      • Dairy Free
      • Gluten Free
      • Paleo
      • Vegan
    • Grain-Free Baking
      • Breads
      • Cakes
      • Cookies
      • Donuts
      • Muffins
      • Pastries
    • Caribbean Inspired
  • Resources
    • Guides, eBooks & Courses
    • Grain-free Academy
  • Shop
    • eBooks
    • Courses
  • About
    • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
  •  

Leek and Fennel Risotto

April 22, 2021 Modified December 28, 2022 By Nicole Charles 13 Comments
This post may contain affiliate links.

This Leek and Fennel Risotto is made with cassava orzo for a grain-free variation of this classic dish. It’s AIP, paleo, easy and delicious.

black cast iron pan on a grey and white marbled background filled with risotto made with orzo, leek and fennel with some slices of green leeks prominent on the surface and a wooden flat spoon dipped into the pan in the top left quarter and a light beige cloth napkin tucked under the pan in the bottom right corner

This dish brings together the subtle flavors of leek and fennel with fresh thyme and grain-free orzo for a simple and delicious AIP dish. You won’t miss the rice!

Here’s what you need for this Leek and Fennel Risotto:

  • grain-free orzo – I use Jovial’s cassava-orzo. The texture is perfect for this dish. As noted below, cauliflower rice is a potential substitute, but it won’t be as creamy or hearty.
  • fennel
  • leeks
  • extra virgin olive oil
  • bone broth or chicken stock – ensure the ingredients are AIP compliant and unsalted, or adjust for salt accordingly.
  • full fat, additive free coconut milk – ensure the ingredients are simply coconut and water
  • apple cider vinegar
  • fresh thyme – you can substitute for dried thyme if necessary
light wooden cutting board with a class bowl of dried orzo, surrounded by the head of a piece of fennel, chopped fennel, a head of garlic and chopped leeks on top a white and grey marble backdrop

Risotto FAQs

Can I substitute the orzo?

The dish won’t be as hearty and I haven’t tried this substitution myself but you could try some riced cauliflower here in place of the orzo. You don’t want the cauliflower to get too mushy and the liquid will reduce a lot faster so if you try this variation, be mindful that your cooking time will be less. Readers have also had success adding a bit of arrowroot starch with this substitution to thicken the sauce!

What can I serve this with?

I absolutely love this meal with poultry such as this Crispy Chicken with Spring Veggies or Crispy and Juicy Air Fryer Chicken. For a quick side, you could also bake some bacon as the risotto simmers and crumble that on top. A light and bright salad like this Shaved Vegetable Spring Salad or Mango Arugula Salad is a great accompaniment.

Can I substitute the leeks or fennel?

You can, but I wouldn’t recommend it. These really give this dish its complexity and depth of flavor. In a pinch, you could shallots in place of leeks and mushrooms in place of the fennel, but you won’t get that lovely liquorice base that the delicious fennel provides.

black cast iron pan on a grey and white marbled background filled with risotto made with orzo, leek and fennel with some slices of green leeks prominent on the surface and a wooden flat spoon dipped into the pan in the bottom right corner of the frame

If you enjoyed this Risotto you might also be interested in:

  • Creamy Garlic Pork and Spinach
  • Easy Paleo Pasta Salad
  • AIP Pasta Carbonara
  • Crispy Chicken with Spring Veggies
  • Chicken Meatballs in Mushroom Cream Sauce

If you try this Leek and Fennel Risotto, I would appreciate it if you would give the recipe a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
black cast iron pan on a grey and white marbled background filled with risotto made with orzo, leek and fennel with some slices of green leeks prominent on the surface and a wooden flat spoon dipped into the pan in the bottom right corner of the frame

Leek and Fennel Risotto (AIP, paleo, dairy-free)


★★★★★

4.9 from 8 reviews

  • Author: Nicole @healmedelicious
  • Total Time: 45 minutes
  • Yield: 4 side servings 1x
Print Recipe
Pin Recipe

Description

This Leek and Fennel Risotto is made with cassava orzo for a grain-free variation of this classic dish. It’s AIP, paleo, easy and delicious.


Ingredients

Scale
  • 2 TBSP olive oil
  • 3 leeks, well washed and thinly sliced 
  • 3 large cloves garlic, sliced
  • 1 medium head of fennel, diced (fronds and stalks removed)
  • 1 cup grain-free orzo
  • 1 tsp fresh thyme
  • 1/2 tsp sea salt 
  • 1 TBSP apple cider vinegar
  • 1 cup full fat coconut milk, additive free 
  • 2 cups bone broth or chicken stock, divided 

Instructions

  1. In a large skillet, heat olive oil over medium heat.
  2. Once hot, add leeks and garlic. Reduce heat slightly and sauté for 5-7 minutes until leeks soften. 
  3. Add fennel pieces and cook another 5 minutes, stirring intermittently.
  4. Add in orzo, fresh thyme, sea salt and apple cider vinegar and stir together, allowing the vinegar to reduce slightly.
  5. Add in coconut milk and 1 cup bone broth or chicken stock and bring to a simmer. Reduce heat to low-medium and allow to cook 10 minutes, stirring intermittently.
  6. Reduce heat to low, add remaining cup of bone broth and allow to cook an additional 10-12 minutes, stirring frequently. 
  7. Taste and adjust for salt as necessary.
  8. Garnish with fennel fronds, if desired. 

Notes

  1. If using cauliflower rice, you might need a lot less liquid and the cook time will be reduced.  
  2. Leftovers will keep well covered in the fridge for 2-3 days. I recommend reheating before serving.
 
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Sides

Keywords: aip, paleo, pasta, dairy-free, risotto, grain-free, orzo, leeks, fennel, leek and fennel risotto

Did you make this recipe?

Share a photo and tag @healmedelicious — we can’t wait to see what you’ve made!

Categories: AIP, All Recipes, Dairy Free, Gluten Free, Mains, Paleo, Pasta Tagged With: aip side dish, One Pot, spring recipes

Previous Post: « Sweet Potato Tortillas
Next Post: Fish Tacos with Mango Salsa »

Reader Interactions

Comments

  1. Tai Kaminsen

    January 4, 2023 at 1:50 pm

    I have everything but the coconut milk. can I use half and half?

    Reply
    • Heal Me Delicious Team

      January 4, 2023 at 6:34 pm

      Hi Tai, we haven’t tried this substitution, so can’t say for sure. If you can tolerate half and half you can try but it won’t be as thick or creamy, and the flavor will be different. Do let us know the results if you try it!

      Reply
  2. ahs

    May 10, 2022 at 5:19 pm

    So happy to have tripled this recipe and to have spread it out between (cold) lunches and re-heats! My partner raved about how this recipe functioned straight from their lunch back still a little cool from the fridge. I am forever grateful for your versatile recipes, Nicole! Such a perfect springtime vibe to this one!

    ★★★★★

    Reply
  3. Charlotte

    January 17, 2022 at 10:29 am

    I don’t usually cook with fennel and leeks but this was a surprising filling and yummy dish!

    ★★★★

    Reply
  4. Susanne

    October 1, 2021 at 10:34 am

    This Leek and Fennel Risotto is absolutely delicious, I’ll be making this recipe many more times.

    ★★★★★

    Reply
  5. Melissa Shantz

    June 8, 2021 at 5:55 pm

    This was delicious. Even my grain & dairy loving husband loved it and said I should make it again.

    ★★★★★

    Reply
  6. Monica

    April 29, 2021 at 2:08 pm

    This was delicious ! I used cauliflower rice and just used less liquid as you stated , I added a bit of arrowroot at the end to thicken it up a bit .. loved the flavours so good ! Thank you

    ★★★★★

    Reply
  7. Kirsten

    April 28, 2021 at 8:04 pm

    I made this for dinner tonight using cauliflower rice and it was amazing!!! Like you mention in the post and recipe, I needed way less liquid and less cooking time. I used a 340g bag of frozen cauliflower rice with 1/2 cup of bone broth and omitted the coconut milk. I mixed 1 tbsp of arrowroot starch with the broth before adding it to give it more of a starchy texture and the partially thawed cauliflower rice took about 5-8 mins to cook after adding it at the same step as the recipe calls to add the orzo. I can’t belive how flavourful it turned out with such simple ingredients. Will definitely be making again!

    ★★★★★

    Reply
  8. Christina

    April 26, 2021 at 1:28 pm

    This was so creamy and flavorful even without any cheese/dairy products!! I have tried other dairy free risotto recipes and they are so flavorless. Amazing recipe and amazing ingredients for health!! ????

    Reply
  9. Jeremy Gup

    April 26, 2021 at 10:52 am

    Had this list night, paired with the Mango Arugula Avocado salad. Absolutely delicious!

    ★★★★★

    Reply
    • Nicole Charles

      April 26, 2021 at 11:00 am

      I’m so happy you enjoyed and thank you for leaving a review <3

      Reply
  10. Shianne

    April 24, 2021 at 10:26 am

    I tried this yesterday and it was absolutely delicious. I’ve never cooked with fennel before, in general I hate licorice flavor. But with how it comes together with everything else it’s amazing. Now I just have to figure out how to cook the orzo just long enough to be soft but not make a whole paste with no seperate orzo left

    ★★★★★

    Reply
    • Nicole Charles

      April 24, 2021 at 10:29 am

      I’m so happy you enjoyed Shianne! Yes, getting the temperature just right on the stove so that it cooks but isn’t mushy is sometimes tricky!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I’m Nicole, the recipe developer, food enthusiast and photographer behind Heal Me Delicious. Read More

Tags

AIP AIP appetizers aip desserts Caribbean chickendinner Christmas Sides cinco de mayo cookies cookie season cozy comfort dairy-free desserts drinks easter egg free breakfast fall in love game day gluten free grain-free holiday dessert holidaysides holidayszn just grilling Just In mother's day nourish one-pot meal One Pot paleo pumpkin spice quick weeknight meal Reader Faves side dish snacks soupszn spiceszn spring desserts spring recipes summer desserts summer salad sweet potato valentine's vegan vegan side dish Whole30

Footer

HEAL ME DELICIOUS
Recipes
  • All Recipes
  • Autoimmune Protocol
  • Paleo
  • Vegan
  • Dairy Free
  • Caribbean Inspired
  • Whole30
More
  • Lifestyle
  • About
  • Shop
  • Contact Me
  • Newsletter
  • Site disclaimer
  • Affiliate Disclosure
This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Copyright © 2023 Heal Me Delicious. All Rights Reserved.