Ingredients:
1 large sweet onion, coarsely chopped
1 tablespoon olive oil
3 cups tomato juice
2 1/2 cups chicken stock
1 1/2 cups arborio rice
1 cup dry white wine
1 cup sun-dried tomato halves, sliced
Kosher salt and freshly ground pepper
1/3 cup fresh basil, finely shredded
2 tablespoons Parmesan cheese, freshly grated
In a medium nonreactive saucepan, bring the tomato juice and chicken stock to a boil over moderately high heat; keep warm. Heat the remaining 2 teaspoons olive oil in a large nonreactive saucepan. Add the onions and cook over moderate heat, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, stirring, until almost completely absorbed, about 7 minutes.
Add 1 cup of the hot tomato broth to the rice and simmer over moderate heat, stirring constantly, until almost all of the broth is absorbed. Add 1 more cup of broth and stir constantly until absorbed. Continue adding broth to the risotto, 1 cup at a time, stirring constantly until absorbed before adding more. The rice is done when it's al dente and lightly bound with creamy cooking liquid, about 25 minutes total cooking time. Stir in the tomatoes and roasted onions until heated through. Season the risotto with salt and pepper, garnish with the basil and cheese and serve