Steps
1. In a small saucepan, heat the vegetable broth and keep it warm on low heat.
2. In a separate pan, heat the olive oil over medium heat and sauté the onion until translucent.
3. Add the minced garlic and diced tomato, cooking for another 2 minutes until fragrant.
4. Stir in the Arborio rice, coating it with the oil and letting it toast for about 1 minute.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
6. Continue this process for about 15-20 minutes, until the rice is creamy and al dente.
7. Stir in the chopped basil, and season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese if desired.