8 oz Shrimp

3/4 cup Arborio Rice

4 oz Grape Tomatoes

2 oz Shredded Asiago Cheese

1 oz Basil Pesto

2 Green Onions

1/2 oz Butter

2 tsp vegetable broth concentrate

2 Garlic Cloves

1/2 tsp Garlic Salt

Thinly slice tomatoes

Trim and thinly slice green onions on an angle, keeping white and green portions separate

Mince garlic

Pat shrimp dry

In a mixing bowl, combine tomatoes, white portions of green onions, 1/4 tsp garlic (reserve remaining for shrimp), 2 tsp olive oil, and a pinch of salt and pepper, then set aside

Place a medium pot over medium-high heat and add 1 tsp olive oil

Add rice to hot pot, stir occasionally until toasted, 1-2 minutes

Add broth concentrate and 1 cup boiling water to small pot, Rice should just be covered by water; Stir often until nearly all water is absorbed

Add 1/2 cup boiling water to rice pot, stir often again until nearly all water is absorbed; Repeat this process, stirring often, 18-20 minutes

Remove from burner; Stir in butter, cheese (reserve 2 Tbsp for garnish), garlic salt, and a pinch of pepper; Cover and set aside

Place a large non-stick pan over medium-high heat and add 1 tsp olive oil

Add shrimp and remaining garlic to hot pan; cook until shrimp are browned and reach a minimum internal temperature of 145 degrees, 2-3 minutes per side

Remove from burner; stir in pesto and bruschetta until combined

Plate dish as pictured, topping risotto with bruschetta-shrimp mixture and garnishing with remaining cheese and green portions of green onions