Heat up the vegetable stock in a pot on medium heat.
In a separate pan, add 2 tbsp of butter. Toss in the garlic and onions. Add salt and black pepper per taste. Sauté until fragrant (about 2 minutes).
Pour in the rice and let it cook until its toasted (2-3 minutes). Then pour in all of your white wine. Mix until the white wine is dissolved.
Add in one ladle of vegetable stock at a time, mixing constantly. When the rice absorbs the stock, add in another ladle. Continue this process until your stock is used up.
At this point, your rice should be cooked. Add all of your cheese, sundried tomatoes, parsley, and the remaining tbsp of butter. Mix well. Taste before adding any additional salt.
Garnish with more cheese, sundried tomatoes and parsley if desired! Serve while hot.