Heat two tablespoons of olive oil in a non-stick pan. Add onion and garlic and sauté till the onion turns translucent. Add thyme and rosemary, mix well and sauté for a minute. Add rice and sauté for a minute.
Add white wine and mix. Add vegetable stock gradually and mix. Cook till the rice gets cooked and all the stock evaporates.
Add butter, Parmesan cheese and remaining olive oil and mix well. Remove from heat and add parsley and mix well. Garnish with basil leaf and serve hot.