Place the shrimp, minced garlic (2 cloves), 1 tablespoon olive oil, salt, and lemon zest in a bowl or plastic bag. Mix it all together so the shrimp is coated with all that flavor goodness. Stick it back in the fridge to let it marinate while you make the risotto (for about 1 hour, if you can).

Make the Risotto: In a large non-stick skillet or Dutch oven over medium heat, melt the butter. Add the minced garlic (1 clove) or shallots and saute for a minute or two, until soft and fragrant.

Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles as it cooks down. Then, add the chicken broth, 0.5 cup at a time, allowing each addition to be absorbed before adding the next. Stir frequently and gently simmer until the rice is soft and creamy. This process usually takes about 20-25 minutes.

When the risotto is done, add the Parmesan cheese and stir until fully incorporated and creamy. Add truffle oil if you want (it’s so good!). Season with salt and pepper to taste.

Make the Pesto Shrimp: Heat the remaining 1 tablespoon olive oil in a separate skillet over medium-high heat (a nonstick skillet works great for this). Add the marinated shrimp and cook for 2-3 minutes on each side, depending on their size, until pink and cooked through. Brush the cooked shrimp with the DeLallo jarred pesto for the last 60 seconds or so of cooking to infuse flavor.

Serve the creamy risotto topped with those juicy pesto shrimp. Speckle some chopped fresh tomatoes around and top with fresh herbs (like parsley, chives, or basil, or even microgreens as pictured). Add a final sprinkle of salt, pepper, and a little more lemon juice for brightness. Enjoy!