Italian Sun-Dried Tomato and Basil Risotto

Ingredients

• 1 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 cup white wine
• to taste salt and pepper

Method

1. 01
   Heat olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
2. 02
   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. 03
   Pour in the white wine, stirring continuously until the wine is absorbed by the rice.
4. 04
   Begin adding the warm vegetable broth, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding more.
5. 05
   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. 06
   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. 07
   Let the risotto rest for a couple of minutes before serving, allowing the flavors to meld together.