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Fennel Risotto With Pistachios

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Rice 6 Servings

INGREDIENTS

2 c Chicken broth, combined with
1 cup water
1 T Butter or margarine
2 T Olive oil
1 c Finely chopped onion
1 Fennel bulb, coarsely
Chopped
1 Red bell pepper, coarsely
Chopped
2 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

INSTRUCTIONS

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. 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.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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