Steps
1. Heat olive oil in a saucepan over medium heat. Add chopped onion and garlic, sauté until translucent.
2. Stir in Arborio rice and cook for 1-2 minutes until lightly toasted.
3. Gradually add vegetable broth, one ladle at a time, stirring frequently until absorbed before adding more.
4. After about 15 minutes, when the rice is creamy but al dente, stir in the diced tomato and cook for an additional 5 minutes.
5. Remove from heat, mix in Parmesan cheese, and fresh basil. Season with salt and pepper to taste.
6. Serve hot, garnished with extra basil if desired.