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Fennel Risotto With Pistachios

Fennel Risotto With Pistachios recipe image
This Italian main features Chicken broth, combined with, Water, Butter or margarine, Olive oil. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 400.4
Dietary: Gluten-free
Description
This Italian main features Chicken broth, combined with, Water, Butter or margarine, Olive oil. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 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
Directions
  1. 1
    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.
  2. 2
    Heat the broth-water combination over medium-low heat.
  3. 3
    Keep warm.
  4. 4
    In a large skillet, preferably nonstick, or large pot,
  5. 5
    heat the butter and oil over medium
  6. 6
    heat until hot.
  7. 7
    Add the onion, fennel and red pepper; saute 5 minutes.
  8. 8
    Add the garlic and saute an additional minute.
  9. 9
    Stir in the rice and cook, stirring 2 minutes.
  10. 10
    Slowly start to add the liquid, about a ladleful at a time.
  11. 11
    Cook, covered, over medium-low heat, 10 minutes, stirring occasionally.
  12. 12
    Add the liquid slowly and stir often.
  13. 13
    Wait until the liquid has been absorbed each time before adding the next ladleful.
  14. 14
    Repeat the cooking process, covered, 10 minutes.
  15. 15
    Uncover and continue adding the liquid and stirring often.
  16. 16
    The risotto should cook about 30 minutes.
  17. 17
    The finished risotto should be creamy, with a little chewiness at the center of the rice.
  18. 18
    Add the pistachios, pepper and Parmesan to the finished risotto, stirring until blended

Nutrition Facts

Servings 6

Amount Per Serving
Calories 400.4kcal
% Daily Value *
Total Fat 24.5g38%
Saturated Fat 5.8g29%
Cholesterol 106.8mg36%
Sodium 139.2mg6%
Total Carbohydrate 5.6g2%
Dietary Fiber 1.0g4%
Sugars 2.5g
Protein 33.1g67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, broth, bulb, butter, chicken, chopped, coarsely, combined, fennel, finely, italian, main, margarine, oil, olive, onion, pistachios, rice, risotto, sautéing
Read it online: https://www.chefs-mate.com/recipe/fennel-risotto-with-pistachios/