Italian Sun-Dried Tomato and Basil Risotto

Ingredients

• 1 1/2 cups Arborio rice
• 1 cup sun-dried tomatoes chopped
• 4 cups vegetable broth warm
• 1 cup Parmesan cheese freshly grated
• 1 cup fresh basil leaves chopped
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 3 tablespoons olive oil
• 1/2 cup white wine
• to taste salt and pepper

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
2. 2 Add the Arborio rice to the pan and stir well to coat the grains with olive oil. Cook for about 2-3 minutes until the rice is lightly toasted.
3. 3 Pour in the white wine, stirring continuously until the wine is absorbed by the rice.
4. 4 Begin adding the warm vegetable broth, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding more.
5. 5 After about 15 minutes, add the chopped sun-dried tomatoes to the risotto. Continue to add broth and stir until the rice is creamy and al dente, approximately 20-25 minutes in total.
6. 6 Remove the pan from heat and stir in the freshly grated Parmesan cheese and chopped basil leaves. Season with salt and pepper to taste.
7. 7 Let the risotto rest for a couple of minutes before serving, allowing the flavors to meld together.