Fennel Risotto with Pistachios Recipe

Name: Fennel Risotto with Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ⅓ cup pistachio nuts coarsely chopped; 1 x black pepper freshly ground, to taste; 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated

Servings: persons

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
⅓ 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

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups chicken broth combined with, 1 cup water, 1 tablespoon butter or margarine, 2 tablespoons olive oil, and more.

Yes, Fennel Risotto with Pistachios falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fennel Risotto with Pistachios

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