Risotto with Tomatoes

Heat the oil in a deep skillet, add the chopped onion and garlic, and fry, stirring, until soft and translucent.

Add the rice and fry, stirring, for about 2 minutes.

Then add the wine and cook, stirring, until it is completely absorbed.

Add 1 cup of broth and cook, stirring frequently, until the rice has absorbed the broth. Repeat this process, adding 1 cup of broth at a time, until the rice is tender but still al dente. This should take about 20-25 minutes.

Meanwhile, peel the tomatoes from the skin, remove the seeds and cut them into small pieces. Add to the rice in the last 5 minutes of cooking.

Finally, add grated Parmesan cheese, season with salt and pepper to taste, and stir until the ingredients are combined.

Serve the risotto garnishing with basil leaves.