Herb and Cheese Risotto

Ingredients

• 5 ¹⁄₂ cups Vegetable Broth
• 1 ¹⁄₂ tsp Vegetable Broth Mix
• 1 cup boiling water
• 2 tbsp butter
• 1 small onion, minced
• 1 ¹⁄₂ cups arborio or other medium grain rice
• 1 tbsp Pizza Seasoning
• ¹⁄₃ cup dry white wine, optional
• 2 tbsp chives
• ¹⁄₃ cup grated Parmesan or Romano cheese

Preparation

1. In Multipurpose Pot - 8 cup, heat Vegetable Broth to a gentle simmer. Reduce temperature and keep hot.
2. Heat Multipurpose Pot - 12 cup to medium; melt butter and sauté onion until aromatic, about 4 minutes. Add arborio rice and Pizza Seasoning. Stir and cook until rice begins to turn slightly translucent. Add dry white wine, stir and cook until wine has evaporated.
3. Add 1 ladle full of Broth to rice, stir and cook until stock is absorbed. Continue to add Broth to rice 2 - 3 ladles at a time, stirring and cooking after each addition, until liquid is absorbed. Stop adding Broth once rice is tender but still firm. This process will take 20 - 30 minutes. Remove from heat.
4. Stir in chives and grated Parmesan or Romano cheese. Cover and allow to sit for 5 minutes before serving.