Tomato-Basil Risotto Recipe

Cook broth in a saucepan over medium heat until hot. Melt 2 tbsp. butter in large Dutch oven over med-hi heat; add onion, and cook 2 minutes, stirring constantlly. Add tomato; cook 2 minutes, stirring constantly. Add rice; cook 5 minutes. Reduce heat to medium. Add broth, 1/2 c. at a time, stirring constantly; allow rice to absorb liquid before adding more broth. Stir in remaining 2 tbsp. butter, chopped basil, and remaining ingredients. Makes 5 cups.