n a large skillet, heat the olive oil over medium heat.

Add the finely chopped onion and minced garlic, and cook until translucent.

Add the Arborio rice to the skillet and stir until the rice is well coated with oil and begins to shimmer.

Gradually pour the vegetable broth into the skillet, stirring continuously.

Allow the risotto to cook over low heat for 20-25 minutes until the rice is tender, stirring occasionally to prevent sticking and ensuring the risotto doesn’t become too dry.

Just before serving, stir in the fresh pesto and cream until well combined.

Season the risotto to taste with salt and pepper.

Serve the risotto garnished with lightly toasted pine nuts, torn basil leaves, and shaved Parmesan cheese.