Tomato Risotto

Finely chop the onion and garlic. Heat the vegetable broth in a separate pot and keep it simmering gently.

In a large, heavy-bottomed pot or deep pan, heat the olive oil over medium heat. Add the chopped onion and saute until translucent, about 3 minutes.

Add the garlic to the pot and cook for another minute until fragrant. Then add the risotto rice and toast for 2 minutes, stirring constantly, until the edges of the grains become translucent. Pour in the white wine and stir until it has completely evaporated.

Add the canned diced tomatoes. Begin adding the hot vegetable broth, one ladleful at a time, stirring frequently. Allow each addition to be almost fully absorbed by the rice before adding the next. Continue for about 20 minutes until the rice is creamy and al dente.

Remove the pot from the heat. Stir in the butter and grated Parmesan cheese until melted and incorporated. Season with salt and pepper to taste.

Serve the tomato risotto immediately, garnished with fresh basil leaves.