Spicy Italian Breakfast Risotto

Instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the finely chopped onion, minced garlic, and red pepper flakes. Cook until the onion is translucent and the garlic is sizzling.
2. Add the Arborio rice to the saucepan, stirring to mix with the other ingredients. Cook for 2-3 minutes until the edges of the rice are translucent.
3. Pour in the chicken stock gradually, one cup at a time, stirring constantly and waiting for the liquid to be absorbed before adding the next cup.
4. When the last cup of chicken stock is nearly absorbed, add the diced tomatoes. Continue stirring until the tomatoes are heated through and their juices are absorbed into the risotto.
5. Remove the saucepan from the heat. Stir in the grated Parmesan cheese until well combined and creamy.
6. Divide into four serving dishes, top each with a sprinkle of chopped Italian parsley, and serve immediately. Enjoy your spicy Italian breakfast risotto!