In a pot, bring the chicken or vegetable broth to a boil.

Add the broccoli florets and cook for 6 minutes.

Remove the broccoli with a slotted spoon and set aside, reserving the broth.

In a large saucepan, heat the olive oil over medium heat.

Add the chopped onion and minced garlic, and cook until softened.

Stir in the Arborio rice and cook for about 3 minutes until lightly toasted, stirring constantly.

Add the sliced sun-dried tomatoes and about 1/2 cup of the hot broth to the rice.

Stir continuously until the liquid is absorbed.

Continue adding the broth, about 1/2 cup at a time, stirring frequently until the rice is cooked and creamy.

This should take about 18-20 minutes.

Once the rice is cooked, stir in the dry white wine and cook for another 2 minutes until absorbed.

Stir in the heavy cream, salt, and freshly ground black pepper to taste.

Add the cooked broccoli, sliced spring onions, and chopped basil leaves to the risotto, stirring gently to combine.

Serve the risotto hot, garnished with shaved aged cheese on top.