Sun-dried tomato risotto

In the depths of a New England winter, eating vegetables can be challenging. Your body is crying out for starch, starch, starch, and fat all the time, the veggies in the supermarket are crap, and the local options consist largely of potatoes and onions.

Fortunately, there are pantry options. One of these is sun-dried tomatoes (the kind packed in oil). Healthy, nutritious, and something that can hang out in the back of your cabinet almost indefinitely. Great with pasta, risotto, pizza, whatever.

And since risotto can be thrown together at a moment's notice, this is a great cheap winter dish.

1 large handful sun-dried tomatoes packed in oil, chopped
1 onion, diced
1 1/2 cups arborio rice
1 cup white wine
Broth
Parmesan cheese

Use a little oil from the jar of sun-dried tomatoes to saute the onion until soft. Add the tomatoes and the rice, cook for another minute, then deglaze with a cup of white wine. When the wine has all been absorbed, start adding broth (chicken or vegetable), a cup or two at a time, stirring in between. When each addition of broth has been absorbed, add more. Repeat until the rice is done. Stir in a dollop of heavy cream (optional) and a handful of shredded parm. Salt and pepper to taste.