2 3/4 cups vegetable stock, divided
1 cup dry white wine
2 tablespoons extra-virgin olive oil
1 onion, diced
3 garlic cloves, minced
1 cup arborio rice
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
Kosher salt
Freshly ground black pepper
1 (14-ounce) can quartered artichoke hearts, drained
½ cup oil-packed sundried tomatoes, drained and chopped
½ cup grated Parmesan cheese
Preheat the oven to 350ºF.
In a large saucepan, bring the broth to a low simmer and keep warm on the stovetop.
Heat the olive oil in a large, heavy-bottomed, oven-safe pot over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute more. Add the rice and continue to cook, stirring, for a minute or two, until the rice is coated with the oil. Add the wine and cook, stirring, until the liquid is mostly absorbed, about 3 minutes.
Stir in 2 cups of the warm broth and bring to a boil. Cover the pot and transfer it to the oven. Bake for 15 to 20 minutes, until the rice is almost, but not quite tender.
Put the pot back on the stovetop, add the remaining ¾ cup of broth, and cook, stirring constantly, until the liquid has been absorbed and the rice is tender, 3 to 5 minutes more. Stir in the herbs, artichoke hearts, and sundried tomatoes and cook, stirring, just a few minutes more until everything is heated through.
Serve hot, topped with the Parmesan cheese.
