Pasta Risotto With Fennel

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2 tablespoons butter, divided

2 cups chopped fennel bulb

1 cup thinly sliced leek (about 2 large)

1 teaspoon fennel seeds

1/4 teaspoon salt

3 cups fat-free, less-sodium chicken broth

1 cup dry white wine

1 1/4 cups uncooked orzo (about 8 ounces rice-shaped pasta)

1/4 cup (1 ounce) grated pecorino Romano cheese

2 tablespoons chopped fennel fronds

1/4 teaspoon freshly ground black pepper

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