Sun-Dried Tomato Risotto

• 3 cups vegetable stock
• 3 cups water
• 3 tablespoons olive oil
• 1 white onion, finely chopped
• 2 garlic cloves
• 1 cup arborio rice
• 12 cup sun-dried tomato packed in oil, drained and chopped
• 1 teaspoon salt
• 12 teaspoon white pepper
• 14 cup freshly chopped basil leaves
• 1 tablespoon fresh parsley
• 14 cup freshly grated parmesan cheese

1. Dilute broth with water and set aside.
2. Heat olive oil in a large saucepan over medium heat.
3. Add garlic and onion and saute for 5 minutes or until translucent.
4. Add risotto and saute with mixture for 2 minutes, until rice is crackling and slightly brown.
5. Add 1 cup of broth liquid, salt and pepper.
6. Stir constantly until all liquid is absorbed by the rice.
7. Add basil, parsley, and sun dried tomatoes.
8. Continue adding broth 1 cup at a time, until all liquid is absorbed, stirring constantly.
9. Risotto will be tender and slightly creamy when done.
10. Stir in freshly grated parmesan and serve.

vegetable stock, water, olive oil, white onion, garlic, arborio rice, tomato, salt, white pepper, basil, parsley, parmesan cheese

Taken from www.food.com/recipe/sun-dried-tomato-risotto-233160 (may not work)