Recipe - Fennel Risotto With Pistachios

2 cup Chicken broth, combined with
1 cup water
1 tablespoon Butter or margarine
2 tablespoon Olive oil
1 cup Finely chopped onion
1 md Fennel bulb, coarsely
Chopped
1 md Red bell pepper, coarsely
Chopped
2 md Cloves garlic, minced
1 One half cup Arborio rice
1/3 cup Shelled pistachios, coarsely
Chopped
Freshly ground black pepper
To taste
One fourth cup Grated Parmesan cheese

1. Heat the brothwater combination over mediumlow 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 mediumlow 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