Tomato-Green Bean Risotto With Feta Cheese

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1/2 ounce sun-dried tomatoes, packed without oil (about 8)

1 (14 1/2-ounce) can cut green beans, undrained

2/3 cup dry white wine

3 (10 1/2-ounce) cans low-salt chicken broth

2 teaspoons olive oil

1 cup chopped onion

2 garlic cloves, crushed

1 1/2 cups uncooked Arborio or other short-grain rice

1 teaspoon dried basil

1/8 teaspoon salt

3/4 cup (3 ounces) crumbled feta cheese with peppercorns

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