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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the broth
In a saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.
- 2
Sauté the aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- 3
Toast the rice
Stir in the Arborio rice and cook for 2-3 minutes, stirring frequently until the rice is lightly toasted.
- 4
Add broth gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 5
Incorporate sun-dried tomatoes
Stir in the chopped sun-dried tomatoes, grated Parmesan cheese, black pepper, and salt to taste. Mix well until everything is combined and heated through.
- 6
Garnish and serve
Remove from heat and stir in the chopped fresh basil. Serve hot, garnished with additional Parmesan cheese if desired.
