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Artichoke & Sun-Dried Tomato Risotto

Ingredients

• 3 cups vegetable stock
• 1 cup dry white wine
• 1 cup water
• 2 tablespoons of olive oil
• One small- to medium-sized onion, diced
• 4 cloves of garlic, minced
• 1 cup arborio rice
• 1/4 cup fresh parsley or 1 1/2 teaspoons dried
• 1/4 cup fresh basil, chopped or 1 1/2 teaspoons dried
• Salt and pepper to taste
• 240 grams (8.5 oz) of artichoke hearts, quartered
• 100 grams (3.5 oz) of sun-dried tomatoes, sliced

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