Tomato Risotto | RICARDO

Ingredients

• 2 garlic cloves, lightly crushed
• 2 tbsp (30 ml) olive oil
• 1 can (28 oz/796 ml) whole plum tomatoes
• 4 cups (1 litre) chicken broth
• 1 small onion, finely chopped
• 1/4 cup (55 g) butter
• 2 cups (420 g) arborio rice
• 1/2 cup (125 ml) white wine
• 1 cup (70 g) freshly grated Parmesan cheese
• 10 fresh basil leaves, thinly sliced