Core tomatoes and cut into 1/2" dice.

Halve lemon. Cut one half into wedges and juice other half.

Coarsely chop spinach.

Mince garlic.

Pat shrimp dry.

Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat.

Add shrimp to hot pan and cook until opaque and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Transfer shrimp to a plate. Reserve pan; no need to wipe clean.

Place a medium pot over medium-high heat. Add 2 tsp. olive oil and rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

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

Add 1/2 cup boiling water from small pot and 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 half the cheese (reserve remaining for garnish) and 1/4 tsp. salt. Cover and set aside.

Return pan used to cook shrimp to medium heat. Add wine, spinach, and garlic to hot pan. Stir occasionally until garlic is fragrant and spinach is wilted, 2-3 minutes.

Add mirepoix base and 2 Tbsp. water. Bring to a simmer.

Once simmering, stir in tomato.

Remove from burner. Stir in butter and 1 Tbsp. lemon juice. Add shrimp and gently stir until coated.

Plate dish as pictured on front of card, topping risotto with shrimp and sauce. Garnishing with remaining cheese. Squeeze lemon wedges over to taste. Bon appétit!