Heat the oil in a large nonstick saucepan. Add the onions or shallots and garlic and sauté gently for 10 minutes, or until they are softened but not coloured.
Put the tomato juice in another pan and bring it to simmering point.
Add the rice to the onions and cook for a further 1-2 minutes, stirring frequently, until the rice becomes transparent.
Add a small ladle of tomato juice to the rice mixture and stir continuously until all the juice has been absorbed. Repeat, stirring after each ladle of juice has been added, and cook for 10-15 minutes until the rice is tender and has a creamy consistency, adding more water if necessary.
Stir the tomato purée, fresh and sun-dried tomatoes and basil leaves into the rice and season to taste.
Serve garnished with basil and pass the Parmesan cheese separately.
Variations: add 50 g of diced mushrooms at the end of Step 2.