Italian Sun-Dried Tomato Risotto with Basil

Ingredients

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

Method

1. 01
   Heat the olive oil in a large skillet over medium heat.
2. 02
   Add the chopped onion and garlic, sauté until the onion is translucent, about 3-4 minutes.
3. 03
   Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted.
4. 04
   Pour in the white wine, stirring continuously until it is mostly absorbed by the rice.
5. 05
   Begin adding the warmed vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more.
6. 06
   Continue this process for about 20 minutes, or until the rice is creamy and al dente.
7. 07
   Mix in the sun-dried tomatoes and cook for an additional 5 minutes.
8. 08
   Remove from heat and stir in the Parmesan cheese and fresh basil.
9. 09
   Season with salt and freshly ground black pepper to taste.
10. 10
    Serve immediately, garnished with additional basil and Parmesan if desired.