Sun-dried tomato and bean risotto | Reader's Digest Australia

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 1¼ cups (295 g) risotto rice
• ½ cup (75 g) sun–dried tomatoes (dry–packed), coarsely chopped
• 1 cup (250 ml) dry white wine
• 1.25 litres hot vegetable stock, preferably homemade
• 1⅓ cups (205 g) frozen broad beans
• ½ cup (50 g) freshly grated parmesan
• 2 tablespoons pine nuts
• salt and pepper
• 12 large fresh basil leaves, freshly shredded, to garnish