Cut sun-dried tomatoes into thin strips and set aside.

Drain green beans in a colander over a medium saucepan; set beans aside.

Add white wine and chicken broth to the reserved canned liquid from the green beans.

Bring the mixture to a simmer (do not boil).

Combine 1/2 cup of the warm broth mixture with the sun-dried tomatoes in a bowl. Cover and set aside.

Keep the remaining broth mixture warm over low heat.

Heat olive oil in a large saucepan over medium heat.

Add chopped onion and crushed garlic and saute for 3 minutes.

Add Arborio rice and cook for 1 minute, stirring constantly.

Add the warm broth mixture, 1 cup at a time, stirring constantly until each portion of broth mixture is absorbed (about 20 minutes total).

Add the tomato mixture, green beans, dried basil, and salt. Cook for 2 minutes, stirring constantly.

Remove from heat and stir in crumbled feta cheese with peppercorns.