Step 1

In a large saucepan cook the onion in the oil over moderately low heat, stirring, until softened, about 6 minutes.

Step 2

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.

Step 3

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.

Step 4

Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 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.

Step 5

Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.