Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Preheat the oven to 220 °C. Trim the fennel, cut off the tough base, and slice it into wedges about 1.5 cm thick. Halve the cherry tomatoes and finely chop the garlic.
Roast the fennel and tomatoes
Spread the fennel and tomatoes on a baking sheet and toss with 15 ml olive oil, 2 g salt, and half of the black pepper. Roast for 25 to 30 minutes at 220 °C, until the fennel is tender and its edges are browned. The tomatoes should release their juices but not fall apart completely.
Make the orzo base
While the vegetables roast, heat the remaining 15 ml oil in a wide saucepan. Add the garlic and stir for about 30 seconds, until fragrant but not browned. Stir in the tomato paste and cook for 1 minute.
Cook the orzo
Add the dry orzo and stir for 1 minute to coat it in the base. Pour in 600 ml hot stock, add the remaining 3 g salt and the remaining black pepper. Simmer over low heat for 10 to 12 minutes, stirring often and adding the remaining 50 ml stock as needed. The orzo should be tender but still slightly firm to the bite, with a little creamy liquid left at the bottom.
Finish the lemon mascarpone
Finely grate the lemon zest and squeeze out 20 ml juice. Mix the mascarpone with the lemon zest and juice. Stir the grated hard cheese and chopped parsley into the cooked orzo, then remove the saucepan from the heat.
Serve
Gently stir the roasted tomatoes and their juices into the orzo. Divide among plates and top with the roasted fennel and a spoonful of lemon mascarpone. Serve immediately while the orzo is warm and creamy.
