Steps
1. In a small pot, heat the vegetable broth and keep it warm over low heat.
2. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Stir in the Arborio rice, allowing it to toast for about 2 minutes, stirring frequently.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Wait until most of the liquid is absorbed before adding more.
6. After about 15 minutes, when the rice is creamy and al dente, stir in the diced tomatoes, chopped basil, salt, and pepper.
7. Cook for another 2 minutes, allowing the tomatoes to warm through.
8. Serve hot, garnished with Parmesan cheese if desired.