In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the Arborio rice and cook for a couple of minutes until the rice becomes lightly toasted.
Pour in the canned diced tomatoes and stir well to combine.
Begin adding the vegetable broth one ladle at a time, stirring constantly. Allow the liquid to be absorbed by the rice before adding more.
Continue this process until the rice is creamy and cooked to your desired level of doneness. It should take about 18-20 minutes.
Stir in the dried basil and oregano, and season with salt and pepper to taste.
Remove the risotto from the heat and let it rest for a few minutes.
Serve the Tomato Risotto hot, garnished with grated Parmesan cheese and fresh basil leaves.
