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 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.