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Ingredients

• 1 tbsp extra virgin olive oil
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 300 g (10½ oz) risotto rice
• 85 g (3 oz) sun-dried tomatoes (dry-packed), coarsely chopped
• 240 ml (8 fl oz) dry white wine
• 1.2 litres (2 pints) hot vegetable stock, preferably home-made
• 225 g (8 oz) frozen broad beans
• 55 g (2 oz) Parmesan cheese, freshly grated
• 30 g (1 oz) pine nuts
• salt and pepper
• 12 large fresh basil leaves, freshly shredded, to garnish

Description

Moist Risotto Served With A Simple Side Salad Makes A Satisfying Carbohydrate-rich Meal, And The Risotto Can Be Endlessly Varied – All Sorts Of Other Vegetables (fresh, Frozen, Canned Or Dried) Can Be Used Instead Of Broad Beans. To Achieve The Perfect

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