Fennel Risotto with Pistachios
Submitted by romerjt
Fennel risotto with pistachios, red bell pepper, and Parmesan stirred into creamy arborio rice. An elegant vegetarian main or side with a subtle anise warmth.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minFennel and pistachios are a natural pairing that doesn’t get enough attention. The fennel’s gentle anise flavour softens as it sautees with onion and red bell pepper, becoming sweet and mellow by the time the rice absorbs its last ladleful of broth.
Coarsely chopped pistachios get folded in right at the end alongside freshly grated Parmesan. They stay slightly crunchy against the creamy rice, and their buttery, slightly sweet flavour complements the fennel beautifully.
The covered cooking method for the first 20 minutes is a smart shortcut. It speeds up the process while still allowing the rice to absorb liquid gradually. The final uncovered stretch with frequent stirring is what builds the classic risotto creaminess.
Pro Tips
- Chop the fennel bulb coarsely so it holds its shape through the long cook. Diced too fine, it disappears into the rice.
- Keep the broth warm in a separate pot. Cold liquid added to hot rice stops the cooking and makes the process take longer.
- Don’t add the pistachios and Parmesan until the very end. Heat makes the pistachios lose their crunch and the Parmesan can turn stringy if cooked too long.
- The risotto should flow like lava when you tip the pan, not sit in a stiff mound.
Variations
- Add a splash of white wine after sauteing the vegetables for extra depth.
- Use toasted pine nuts instead of pistachios for a more traditional Italian finish.
- Stir in a handful of baby spinach at the end for added colour and nutrition.
Ingredients
Directions
Heat the broth-water combination over medium-low heat. Keep warm.
In a large skillet, preferably nonstick, or large pot, heat the Add the onion, fennel and red pepper; sauté 5 minutes. Add the garlic and sauté an additional minute.
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.
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.
Add the pistachios, pepper and Parmesan to the finished
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