Steps
1. In a saucepan, heat the vegetable broth over low heat.
2. In another pan, heat olive oil over medium heat and sauté the onion until translucent.
3. Add the minced garlic and diced tomato, cooking for about 2 minutes.
4. Stir in the Arborio rice, cooking for another 1-2 minutes until the rice is slightly translucent.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently until absorbed before adding more.
6. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
7. Stir in the Parmesan cheese, and season with salt and pepper to taste.
8. Serve hot, garnished with fresh basil leaves.