Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Data per serving: Calories.....324 Carbohydrates.....49g
Monounsaturated fat....6g Protein.......8g Sodium..........772mg
Polyunsaturated fat....1g Fat..........11g Saturated fat......3g
Cholesterol...........8mg

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