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Sun Dried Tomato & Artichoke Risotto



3 cups vegetable stock
1 cup dry white wine
2 tablespoons of olive oil
One small- to medium-sized onion, diced
4 cloves of garlic, minced
1 cup arborio rice
¼ cup fresh parsley or 1 ½ teaspoons dried
¼ cup fresh basil, chopped or 1 ½ teaspoons dried
Salt and pepper to taste
240 grams (8.5 oz) of artichoke hearts, quartered
100 grams (3.5 oz) of sun-dried tomatoes, sliced


In a large pot combine the vegetable stock and wine. Place the pot to warm over medium low heat while you prepare the next ingredients.
Heat the olive oil in a large pan over medium heat. Cook the onions until translucent, about 4 minutes. Add the garlic and continue cooking until the garlic is aromatic, about 2 minutes. Add the rice and cook for a couple of minutes until the rice begins to turn slightly brown and crackle.
Add a ladle of the liquid mixture to the rice and stir continuously until all the liquid is absorbed. If you are using dried herbs, you can add them now along with the salt and pepper to taste. Add a second ladle of liquid and stir continuously until absorbed. Continue in this way until you have used all the liquid.
Just before it’s ready, add the artichoke hearts and sun-dried tomatoes. The risotto is ready when the rice is tender and slightly firm on the inside in a creamy sauce. If using fresh herbs, stir them through now.