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
- In a large skillet, heat olive oil over medium heat.
- Once hot, add leeks and garlic. Reduce heat slightly and sauté for 5-7 minutes until leeks soften.
- Add fennel pieces and cook another 5 minutes, stirring intermittently.
- Add in orzo, fresh thyme, sea salt and apple cider vinegar and stir together, allowing the vinegar to reduce slightly.
- 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.
- Reduce heat to low, add remaining cup of bone broth and allow to cook an additional 10-12 minutes, stirring frequently.
- Taste and adjust for salt as necessary.
- Garnish with fennel fronds, if desired.
Notes
- If using cauliflower rice, you might need a lot less liquid and the cook time will be reduced.
- 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