🫙 From the Spice Rack
Fennel Risotto with Pistachios
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 Chop...
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Ingredients8 items
Ingredients
- 2cup chicken broth, combined with
- 1cupwater
- 1tbsp butter or margarine
- 2tbsp olive oil
- 1cup finely chopped onion
- 1medium fennel bulb, coarsely
- 11/2 c arborio rice
- 1/3cup shelled pistachios, coarsely
Directions
- 1
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 Cho
- 2
Heat the broth-water combination over medium-low heat
- 3
Keep warm
- 4
In a large skillet, preferably nonstick, or large pot, heat the butter and oil over medium heat until hot
- 5
Add the onion, fennel and red pepper
- 6
saute 5 minutes
- 7
Add the garlic and saute an additional minute
- 8
Stir in the rice and cook, stirring 2 minutes