Heat broth and wine over medium-high heat until bubbles form around the edge of the pan.
Meanwhile, coarsely chop basil. In a large, microwave-safe dish, combine 1/4 c basil, oil and shallot. Cook, uncovered on high 1 minutes or until shallot softens.
Add rice and stir to coat. Cook on high 1 minute.
Stir broth mixture into rice. Cover and cook on 50% power 15 minutes or until most of liquid is absorbed, stirring once.
Meanwhile, chop tomatoes. Stir tomatoes, salt and pepper into rice mixture. Cover and cook on high 3-4 minutes or until rice is tender but still firm; stir once. Stir in Parmesan and remaining basil. Serve immediately.