Thoroughly rinse any fresh produce and pat dry. Prick tomatoes all over with a fork. Drain shrimp and pat dry.

Combine garlic, tomatoes, and a pinch of salt in one section of provided tray. In empty section, combine rice, cream base, half the Parmesan (reserve remaining for garnish), cheese spread, 1/4 cup water, and a pinch of salt.

Cover tray with a damp paper towel. Microwave until tomatoes begin to blister, 2-4 minutes.

Carefully remove tray from microwave. Gently press tomatoes to release juices. Add shrimp to tomatoes section and stir to combine.

Cover with a damp paper towel again. Microwave until heated through, 2-4 minutes.

Carefully remove from microwave. Add pesto to rice and stir to combine.

To serve, top risotto with shrimp (if desired) and garnish with remaining Parmesan. Bon appétit!

Turn oven on to 375 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry. Prick tomatoes all over with a fork. Drain shrimp and pat dry.

Combine garlic, tomatoes, a pinch of salt, and 1 tsp. olive oil in one section of provided tray. In empty section of tray, combine rice, cream base, half the Parmesan (reserve remaining for garnish), cheese spread, 1/4 cup water, and a pinch of salt.

Place tray on a baking sheet. Bake uncovered in hot oven until tomatoes begin to blister, 10-12 minutes.

Carefully remove tray from oven. Gently press tomatoes to release juices. Add shrimp to tomatoes section and stir to combine.

Place tray again on a baking sheet. Bake uncovered in hot oven until heated through, 5-8 minutes.

Carefully remove from oven. Add pesto to rice and stir to combine.

To serve, top risotto with shrimp (if desired) and garnish with remaining Parmesan. Bon appétit!