Thinly slice tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

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. 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 mirepoix base and 1 cup boiling water from small pot. Rice should just be covered by water. Stir often until nearly all water is absorbed.

Add 1/2 cup boiling water from small pot to medium pot. Stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

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 on front of card, topping risotto with bruschetta-shrimp mixture and garnishing with remaining cheese and green portions of green onions. Bon appétit!