2tablespoonfreshly chopped herbs plus more for servingparsley and/ or basil
In a large saucepan cook the onion in the oil over moderately low heat, stirring, until softened, about 6 minutes.
While the onions are softening bring the broth to a simmer in a medium saucepan. Add the tomatoes, cook for 1 minute. Use a slotted spoon to remove the tomatoes, set aside. Turn the broth down to warm.
Add the garlic to the onions, cook for 1 minute. Add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add the wine and cook until it evaporates, stirring as needed.
Add ½ cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, ½ cup at a time, stirring every 30 seconds and letting each portion be absorbed before adding the next until the rice is tender but still al dente. Between 15 and 20 minutes.
Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.
This recipe makes 3 to 4 servings as a main course or serves 6 as a side dish.
Leftovers will keep in the fridge for 3 to 5 days. Risotto is an excellent dish for meal prep lunches.