Trim ends off celery and cut into 1/4" dice.

Halve and peel onion. Cut halves into 1/4" dice.

Stem, seed, remove ribs, and cut green bell pepper into 1/4" dice.

Mince parsley, leaves and stems.

Pat shrimp dry.

Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add shrimp to hot pot and sear undisturbed on one side until lightly browned, 2-3 minutes.

Transfer shrimp to a plate. Shrimp will finish cooking in a later step.

Reserve pot; no need to wipe clean.

Return pot used to sear shrimp to medium heat and add 1 Tbsp. olive oil. Add onion, green bell pepper, and celery and stir occasionally until tender, 4-5 minutes.

Stir in rice, tomato paste, vegetable base, seasoning blend, and 1/4 tsp. salt.

Add 1 cup boiling water to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

Add 1/2 cup boiling water and stir often 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.

Add shrimp and any accumulated juices to pot with risotto and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.

Remove from burner. Stir in butter and a pinch of salt.

Plate dish as pictured on front of card, garnishing with parsley. Bon appétit!