Italian Sun-Dried Tomato Risotto with Basil

Ingredients

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

Instructions

1. 1 Heat the olive oil in a large skillet over medium heat.
2. 2 Add the chopped onion and garlic, sauté until the onion is translucent, about 3-4 minutes.
3. 3 Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted.
4. 4 Pour in the white wine, stirring continuously until it is mostly absorbed by the rice.
5. 5 Begin adding the warmed vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more.
6. 6 Continue this process for about 20 minutes, or until the rice is creamy and al dente.
7. 7 Mix in the sun-dried tomatoes and cook for an additional 5 minutes.
8. 8 Remove from heat and stir in the Parmesan cheese and fresh basil.
9. 9 Season with salt and freshly ground black pepper to taste.
10. 10 Serve immediately, garnished with additional basil and Parmesan if desired.