Fennel Risotto With Pistachios
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 cups chicken broth
1 cup water
1 tablespoon butter or margarine
2 tablespoons olive oil
1 cup finely chopped onion
1 medium fennel bulb, coarsely chopped
1 medium red bell pepper, coarsely chopped
2 mediums cloves garlic, minced
1 1/2 cups arborio rice
 cup shelled pistachios, coarsely chopped
freshly-ground black pepper, to taste
1/4 cup grated Parmesan cheese

Preparation

1 Heat the chicken broth and water 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. 5 Add the pistachios, pepper and Parmesan to the finished risotto, stirring until blended.

About


The finished risotto should be creamy, with a little chewiness at the center of the rice.