For the basil risotto, prepare the soup the day before or crumble 2 soup cubes and dissolve in 1 liter of hot water.
Finely dice the onion and sauté in a pot. Add risotto rice and stir until it is translucent.
Then deglaze with a dash of red wine. Once the red wine has evaporated, add the soup, but only enough to cover the rice.
Keep stirring, adding a little soup at a time. The risotto rice is usually ready after 20 minutes, but it is best to follow the instructions on the package.
Before the last pour, finely chop the basil and stir it in. When rice is done, stir in Parmesan until desired doneness is achieved.
Serve the basil risotto.