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  Recipe Home » Misc » Fennel Risotto With Pistachios
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  Fennel Risotto With Pistachios
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 168
Ingredients:
2 cup Chicken broth, combined with
1 cup water
1 tbsp Butter or margarine
2 tbsp Olive oil
1 cup Finely chopped onion
1 medium Fennel bulb, coarsely
Chopped
1 medium Red bell pepper, coarsely
Chopped
2 medium Cloves garlic, minced
1 1/2 cup Arborio rice
1/3 cup Shelled pistachios, coarsely
Chopped
Freshly ground black pepper
To taste
1/4 cup Grated Parmesan cheese
Instructions:
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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