First, make the pesto: toast a handful of pine nuts in a pan for a few minutes until lightly coloured and fragrant, then put into a food processor
along with a handful of grated parmesan cheese, the leaves from a bunch of basil, a peeled clove of garlic, and process into a smooth(ish) paste,
adding enough olive oil to get the consistency you want. Boil some broccoli for about 5 minutes, drain and chop into small pieces and set aside.
Sauté chopped shallots in olive oil until softened, then add arborio rice and coat well with the oil, add a half glass of dry white wine, cook until
almost evaporated, then add hot chicken stock, a ladleful at a time, stirring from time to time, until the rice is nearly cooked, about 15 minutes.
Stir in the broccoli, a knob of butter and some grated parmesan, season to taste and cook for another 5 minutes. Meanwhile, put cherry tomatoes
into a 180°C oven, coated with a little olive oil, season with sea salt and black pepper, and roast for about 8 minutes. Finally, score the skin of
sea bass fillets, brush with a little oil, place onto a foil-lined grill pan and cook under a hot grill for 5 minutes or so, until the skin is crisp
and the flesh cooked. Serve on top of the risotto with the roasted tomatoes and pesto on the side.