Risotto with Sun-Dried Tomatoes and Basil
| Yield: | 4 Servings |
| Categories: | Main Dishes, Grains |
| 1 | oz | Sun-dried tomatoes; packed without oil, about 14 |
| 1/2 | c | Boiling water |
| 2 | c | Water |
| 14 1/2 | oz | Canned vegetable broth |
| 1 | ts | Olive oil |
| 1/2 | c | Shallots; finely chopped |
| 1 1/2 | c | Arborio rice |
| 1 | c | Dry white wine |
| 3/4 | c | Grated fresh Parmesan cheese |
| 1/2 | c | Thinly sliced fresh basil |
| 1/8 | ts | Pepper |
| Shaved fresh parmesan; optional | ||
| Basil sprigs; optional |
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