How would you impart a vibrant green color to a risotto?

I was messing around with a dish and thought a basil risotto would be a nice complement to it. Visually, the green risotto would bring some color to the mostly white dish, and the plan was to add sauteed cherry tomatoes as a contrast.

I opted to brew something similar to a tea using basil to use as a stock to cook the risotto, and then added some basil leaves in the end. While the taste was fine, the risotto was only slightly tinted.

As such, I was wondering if there was a better way to impart color to it? I was thinking of processing a large amount of leaves and adding them at the end to avoid discoloration, but I would like any ideas you have to test.

EDIT: Thanks for all your help, it was most informative and useful