Fennel Risotto with Pistachios

• 2 cups chicken broth combined with
• 1 cup water
• 1 tablespoon butter or margarine
• 2 tablespoons olive oil
• 1 cup onions finely chopped
• 1 medium fennel bulb coarsely, chopped
• 1 medium sweet red bell peppers coarsely, chopped
• 2 cloves garlic peeled and minced
• 1 1/2 cups arborio (short-grain) rice
• 13 cup pistachio nuts coarsely chopped
• 1 x black pepper freshly ground, to taste
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated

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; saute 5 minutes.
4. Add the garlic and saute an additional minute.
5. Stir in the rice and cook, stirring 2 minutes.
6. Slowly start to add the liquid, about a ladleful at a time.
7. Cook, covered, over medium- low heat, 10 minutes, stirring occasionally.
8. Add the liquid slowly and stir often.
9. Wait until the liquid has been absorbed each time before adding the next ladleful.
10. Repeat the cooking process, covered, 10 minutes.
11. Uncover and continue adding the liquid and stirring often.
12. The risotto should cook about 30 minutes.
13. The finished risotto should be creamy, with a little chewiness at the center of the rice.
14. Add the pistachios, pepper and Parmesan to the finished

chicken broth, water, butter, olive oil, onions, sweet red bell peppers, garlic, arborio, pistachio nuts, black pepper, parmesan

Taken from recipeland.com/recipe/v/fennel-risotto-pistachios-34766 (may not work)