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Sauti the squash, corn, garlic and tomato with 1 tbsp extra virgin olive oil until translucent and set aside.
Bring the vegetable stock to a boil and keep simmering on the stove top with a ladle.
Over low heat sauti the onions with 1 tbsp olive oil until translucent.
Then add the Arborio rice and toast in the pot.
Add the white wine next and stir until it is absorbed and continue to do the same with the boiling stock until the rice is tender
Stir in the pesto, cheese and seasoning at the end and put in a serving bowl with sautied vegetables, garnish with fresh basil and enjoy!
Coat basil leaves with lemon juice and place in blender or a food processor.
Add pine nuts, garlic and salt and pepper. Pulse the blender to begin incorporating ingredients.
Add olive oil and blend to desired consistency.
Blend in parmesan and check seasoning.
Bring close to a boil on high heat and then simmer for 6 hours. Never fully boil the stock as to maintain its clarity.