Mary Berry's risotto al verde

For risotto al verde:

Melt the butter in a large saucepan over a medium heat. When it is foaming, add the garlic and cook gently for 1 min.

Add the risotto rice, stirring to coat the grains in the butter, and cook for 2 mins. Add a ladleful of the hot vegetable stock, and cook gently, stirring constantly, until the stock has been absorbed.

Continue to add the stock, a ladleful at a time, and cook for 20-25 mins or until the rice is just tender.

Add the cream, and cook gently, stirring, until it has been absorbed. Stir in the blue cheese, then the pesto, Parmesan and pine nuts. Garnish with shredded fresh basil, and serve.