Use a heavy-bottomed pan such as a cast-iron skillet to prevent the rice from sticking to the bottom of the pan and burning.
Heat chicken stock in a separate saucepan until hot and keep it hot.
Drain oil from sun-dried tomatoes, leaving just enough (about 1 tablespoon) for sauteeing garlic. Sautee minced garlic with chopped sun-dried tomatoes for about 1 or 2 minutes in a cast-iron skillet (or another heavy-bottomed pan).
Add rice and stir it with a wooden spoon or spatula to coat it with olive oil. Saute the rice in olive oil for about 1 minute on medium heat, stirring. Make sure the rice doesn't burn.
Add white wine and cook on medium heat, occasionally stirring, until the wine is completely absorbed by the rice.
Add ½ cup of hot chicken stock to the rice and stir occasionally on medium-low heat until the stock is almost absorbed. You don't have to stir constantly, just once every minute or two.
When the stock is almost absorbed, add another ½ cup of chicken stock to the rice and repeat the process.
Continue to add chicken stock in ½ cup increments until the texture of the rice is soft but not too soft. You might not have to use all of the chicken stock. The rice should have an "al dente" texture (a bit hard to bite but in no way crunchy) and the grains should be visibly separate (not mushy).
Reduce heat to low and add butter and grated parmesan. Stir everything well until the parmesan is melted.
On low heat, add spinach and fresh basil, and stir it in. Remove from heat, cover the pan with the lid and allow the spinach to wilt for a couple of minutes. Stir again to incorporate wilted spinach into the risotto.
Season with salt and pepper.