Heat olive oil in a large pan over medium heat. Sauté the chopped onion until it turns translucent.
Add minced garlic and sauté for an additional minute until it becomes aromatic.
Toast Arborio rice by stirring it into the pan for a couple of minutes.
Combine canned diced tomatoes with the rice, ensuring they are well mixed.
Gradually add vegetable broth one ladle at a time, stirring constantly. Allow each addition to be absorbed before adding more.
Continue this process until the rice reaches your preferred level of creaminess and doneness, typically around 18-20 minutes.
Add dried basil and oregano, and season with salt and pepper to your liking.
Remove the risotto from heat and let it sit for a few minutes.
Serve the Tomato Risotto while hot, garnishing it with grated Parmesan cheese and fresh basil leaves.
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