Sun Dried Tomato And Artichoke Risotto Recipe

Directions:

1. In large bowl combine broth, wine, and water.
2. Heat olive oil in pan on medium heat.
3. Add onion and garlicsaute unitl translucent (5 min.)
4. Add rice to mixture and saute for 2 min. until rice crackles and begins to turn brown.
5. Add 1 cup of liquid, salt, pepper, stirring constantly until it all absorbs.
6. Add sundried tomatos, basil and parsley.
7. Continue to add 1 cup of liquid each time until absorbed. Repeat process
8. Add artichoke hearts to warm upif wanted
9. The risotto should be tender and slightly firm in the center with a creamy sauce.
10. Stir in parmedean chesse and serve warm
11. Enjoy ;)