Tomato Risotto with Shrimp

Melt a knob of butter in a large pot or saucepan over medium-high heat. Fry the rest of the garlic and the onion for 1 - 2 minutes. Add the risotto rice and toast the grains for 1 - 2 minutes, then stir in the tomato paste.

Pour in a third of the stock and allow to slowly incorporate, stirring regularly. Repeat with the rest of the stock, adding it in two more batches. The risotto is done when the rice is soft but still al dente. This should take around 20 - 25 minutes (see Tip).

Tip: prepare the risotto according to your preference; add extra stock and cook longer if you'd prefer it to be less al dente.

Drain the cherry tomatoes and transfer them to an oven dish. Drizzle with the rest of the olive oil and the balsamic vinegar and season with salt and pepper, then mix well to combine. Roast for 10 minutes, then add the shrimp and return to the oven for 5 more minutes (see Tip). Meanwhile, in a salad bowl combine the arugula with the lemon juice and extra virgin olive oil. Season to taste with salt and pepper.

Tip: if the shrimp are not yet evenly pink or done, return them to the oven for 2 more minutes.

Finely chop the basil and transfer to a small bowl, along with the rest of the lemon zest. Add half of this to the risotto, along with the tomatoes and shrimp in their cooking juices. Mix well to combine.