Step 1

If the finished orzo is too thick, stir in hot water, a few tablespoons at a time, to adjust the consistency.

Step 2

Melt butter in large saucepan over medium-high heat. Add 1 fennel bulb, cored, trimmed, and chopped medium, to pot with onion and ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in orzo and cook for 1 minute.

Step 3

Stir in wine and cook until evaporated, about 1 minute. Stir in broth, bring to boil, and cook, stirring often, until orzo is tender and creamy, about 15 minutes. Off heat, vigorously stir in Parmesan until creamy. Season with salt and pepper to taste and serve.