Italian Red Wine Risotto

Ingredients

• 3 cups reduced-sodium chicken broth
• 2 cups water
• 1 cup finely chopped DOLE® Onion
• 1 to 2 dry bay leaves
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter
• 1 1/2 cups Italian Arborio rice (10 ounces)
• 1 cup dry red wine
• 3 cups DOLE Italian Salad Blend, coarsely chopped
• 3/4 cup grated Parmigiano-Reggiano Parmesan cheese (1-1/2 ounces)
• Salt and ground black pepper, to taste

Instructions

• Bring chicken broth and water to simmer in medium saucepan; cover and keep simmering.
• Cook onion with bay leaves and 1/2 teaspoon salt in butter in large saucepan over medium heat, stirring occasionally, 10 minutes or until onion starts to soften. Add rice and cook, stirring, 2 minutes.
• Add wine; bring to boil. Reduce heat and simmer, stirring, 4 to 5 minutes or until most of liquid is absorbed. Add simmering broth, 1/2 cup at a time and cook; stirring after each addition, until liquid is absorbed. Cook, adding broth as needed, until rice is tender and creamy-looking but still “aldente”, about 25 minutes total. All broth may not be used.
• Discard bay leaves. Add salad blend; cook, stirring, 3 to 5 minutes or until salad blend begins to wilt.
• Stir in cheese and season with salt and pepper, to taste.