Cooking Mode

1. In a bowl, start by dissolving the vegetable bouillon cube in boiling water. 
2. Next, in a saucepan, sauté the risotto ingredients with olive oil, minced garlic, chopped onion, white wine, and diced tomatoes. Let it sauté for about 4 minutes. 
3. Using an immersion blender, puree the mixture. Add the spinach and season to taste with salt and pepper. 
4. Add the risotto rice to the mixture and stir for about two minutes, so the rice absorbs the flavor of the cream. Add the vegetable broth and let it cook for about 15 minutes, stirring the risotto occasionally to prevent it from sticking to the pan. If necessary, add water gradually until the rice is fully cooked. 
5. Once the rice is cooked, add the grated Parmesan cheese to the mixture, stirring it in thoroughly. 
6. Serve the tomato and spinach risotto with burrata and basil leaves.