How to make
Cut the the tomatoes in half, remove their seeds and drain them in a bowl. Sift through a sieve, so that only the juices are left. Roast the tomatoes.
Melt the butter, add the onion and the carrot and simmer for 5 minutes. Add the tomatoes, the tomato juice and spices. Stew for 10 minutes. Meanwhile, boil the broth.
Add the rice to the tomatoes and stir. Add some of the broth, stir and continue to add more of the broth until the rice is fully cooked.
Add beans and parmesan, stir for a few more minutes. Serve the risotto with basil and parmesan.
