Heat broth in saucepan and keep warm while preparing remaining ingredients.
Heat oil in large sauté pan Add sausage, sauté until browned, 10-12 minutes per side. Transfer sausage to paper towel lined plate. When cooled, slice into 1/2 inch rounds and set aside.
In the sausage pan sauté fennel and onion until they begin to soften and brown (about 5 minutes). Add garlic, pepper flakes and thyme and cook stirring constantly for 2 minutes. Transfer vegetables to a bowl.
Add orzo to the sauté pan, stirring to coat pasta with residual oil in the pan; cook 2 minutes.
Deglaze pan with wine. Add 1 1/2 warm broth to orzo; cook stirring constantly until broth is nearly absorbed; another 5 minutes. Add remaining 1 cup broth; cook and stir until liquid is fully absorbed.
Stir in sausage slices, vegetable mixture, then add parmesan, butter, parsley, lemon zest and chopped fennel fronds. Season with salt and pepper.
The situation with COVID-19 has forced us and every community such as ours to change the way we operate our facilities this summer to help reduce the spread of the coronavirus. Your RRA Board of Directors in an effort to keep our facilities open for the summer while also following State mandates has worked with the Ashtabula County Health Department to implement several changes to the way our facilities operate this summer. As we have all seen, the mandates change by the day. Please check out our COVID-19 Info page for the latest on our operations.