Try this Fennel Risotto with Pistachios recipe, or contribute your own.
Suggest a better description1. 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 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.
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 296 | ||
Calories from Fat: 53 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 5.9mg | 2 % | |
Sodium 38mg | 1 % | |
Potassium 203.3mg | 5 % | |
Total Carbohydrate 54.4g | 16 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 51g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 296
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