Tomato Risotto

Finely chop the tomatoes and onions.

Sauté the onions in a pan with olive oil.

Add the rice and cook until it looks translucent.

Add the chopped tomatoes and minced garlic, and cook together.

Pour in white wine to cook off the alcohol.

Gradually add vegetable or chicken stock while stirring.

Keep adding stock and simmer until the rice is cooked through.

Season with salt and pepper to taste.

Mix in Parmesan cheese and basil.