Heat olive oil in a pan and sweat the onion for 5 minutes.
Add garlic and rice, sautéing for 2 minutes until rice is translucent.
Add 700ml water, stock cube, and 100ml wine, stirring for 20 minutes until al dente.
Season with salt and pepper, then stir in butter and 27g of parmesan.
Plate the risotto and sprinkle with the remaining parmesan.
Heat oil in a pan and fry the sea bream skin-side down for 3 minutes.
Turn the fish and cook for another 3 minutes until done.
Place the cooked fish on top of the risotto.
Blend rocket, pine nuts, garlic, 55g parmesan, and 150ml oil into a paste.
Drizzle the pesto over the sea bream and serve.