Add tbsp olive oil to a pot over medium heat and add onions, celery and carrots. Sauté for a few minutes.
Add the rest of the diced vegetables. Let them cook for about 5-7 minutes.
Mash the tomatoes with a fork or your hands and add them to the vegetables, along with salt and pepper. Let this sauce cook down until reduced, about 20-25 minutes. In the mean time, heat up the broth.
In a large pan or pot over medium heat, add 2 tbsp olive oil, and garlic. Once garlic is fragrant, add the rice and toast it for 5 minutes.
Pour in the white wine. Let it absorb. Once wine is absorbed, add the tomato sauce to the rice and stir everything together.
Add a good amount of broth and stir. Keep stirring or else the rice with stick to the bottom of the pan.
Keep stirring the rice, and adding broth as needed, until the rice is cooked, about 30 minutes.
Plate and top with parmigiano reggiano if desired. Enjoy!