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.