1 cup uncooked Arborio rice
2 tablespoons olive oil
1/2 cup chopped onion
3 cups vegetable broth or 3 cups water + 2 vegetable bouillon cubes
2 tablespoons fresh cinnamon basil (or regular fresh basil), chopped (optional)
Saute the onion in the olive oil over medium heat until transparent, about 5 minutes. Add the rice and stir to coat in the oil; continue cooking for about 2 minutes. Add the basil and then add the broth, one cup at a time, until the liquid is absorbed, stirring frequently.
Idea: Add 1/4 cup shredded Parmesan Cheese at the end and stir until melted.