Orzo with Saffron and Caramelised Fennel and Tomatoes - Sarah Graham Food

Ingredients

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