Fennel Risotto With Pistachios
2 cups chicken broth
1 cup water
2 tablespoons olive oil
1 cup finely chopped onion
1 medium fennel bulb, coarsely chopped
1 medium red bell pepper, coarsely chopped
1 1/2 cups arborio rice
cup shelled pistachios, coarsely chopped
freshly-ground black pepper, to taste
1/4 cup grated Parmesan cheese
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.
Uncover and continue adding the liquid and stirring often. The risotto should cook about 30 minutes.