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Sun-Dried Tomato Risotto

Judy Kim
  • 30 minutes
  • Serves 4

INGREDIENTS

1/4 cup

Basil, fresh

1 clove

Garlic

1

Onion, large

1

jar Sun-dried tomatoes

5 cups

Vegetable or chicken stock, low-sodium

1 1/2 cups

Arborio rice

1

Black pepper, Freshly ground

1

Kosher salt

2 tbsp

Butter, unsalted

1 1/2 cups

Pecorino, grated

1 cup

White wine, dry