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.