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June 2019

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Fennel Risotto with Pistachios Recipe

Fennel Risotto with Pistachios recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Fennel Risotto with Pistachios recipe  PDF


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 ne t 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.

Fennel Risotto with Pistachios recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
844 people have voted
Last Reviewed on 2019-06-19



Wednesday, Jun 19 2019 Download & Print Fennel Risotto with Pistachios recipe  PDF   Rice recipes RSS   New

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