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Fennel Risotto with Pistachios

  • 6servings
  • 20minutes
  • 339calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsFluorine, Chromium, Silicon, Calcium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups chicken broth combined with

  2. 1 cup water

  3. 1 tablespoon butter or margarine

  4. 2 tablespoons olive oil

  5. 1 cup onion finely chopped

  6. 1 medium fennel bulb coarsely, chopped

  7. 1 medium sweet red bell pepper coarsely, chopped

  8. 2 cloves garlic peeled and minced

  9. 1 1/2 cups arborio rice

  10. 1/3 cup pistachio nuts coarsely chopped

  11. 1 x black pepper freshly ground, to taste

  12. 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated

Instructions Jump to Ingredients ↑

  1. Heat the broth-water combination over medium-low heat.

  2. Keep warm.

  3. In a large skillet, preferably nonstick, or large pot, heat the Add the onion, fennel and red pepper; sauté 5 minutes.

  4. Add the garlic and sauté an additional minute.

  5. Stir in the rice and cook, stirring 2 minutes. Slowly start to add the liquid, about a ladleful at a time.

  6. Cook, covered, over medium- low heat, 10 minutes, stirring occasionally.

  7. Add the liquid slowly and stir often.

  8. Wait until the liquid has been absorbed each time before adding the next ladleful.

  9. Repeat the cooking process, covered, 10 minutes.

  10. Uncover and continue adding the liquid and stirring often.

  11. The risotto should cook about 30 minutes.

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

  13. Add the pistachios, pepper and Parmesan to the finished

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