Fennel Risotto With Pistachios

* Exported from MasterCook *

FENNEL RISOTTO WITH PISTACHIOS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Chicken broth, combined with
1 cup water
1 tb Butter or margarine
2 tb Olive oil
1 c Finely chopped onion
1 md Fennel bulb, coarsely
Chopped
1 md Red bell pepper, coarsely
Chopped
2 md Cloves garlic, minced
1 1/2 c Arborio rice
1/3 c Shelled pistachios, coarsely
Chopped
Freshly ground black pepper
To taste
1/4 c Grated Parmesan cheese

1. Heat the broth-water combination over medium-low
heat. Keep warm. 2. In a large skillet, preferably
nonstick, or large pot, heat the butter and oil over
medium heat until hot. Add the onion, fennel and red
pepper; saute 5 minutes. Add the garlic and saute an
additional minute. 3. Stir in the rice and cook,
stirring 2 minutes. Slowly start to add the liquid,
about a ladleful at a time. Cook, covered, over
medium-low heat, 10 minutes, stirring occasionally.
Add the liquid slowly and stir often. Wait until the
liquid has been absorbed each time before adding the
next ladleful. Repeat the cooking process, covered,
10 minutes. 4. Uncover and continue adding the liquid
and stirring often. The risotto should cook about 30
minutes. The finished risotto should be creamy, with
a little chewiness at the center of the rice. 5. Add
the pistachios, pepper and Parmesan to the finished
risotto, stirring until blended.



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