Roast the tomatoes. place the tomatoes on a baking sheet. Drizzle with olive oil and sprinkle on just a pinch of salt. Roast at 400F for 30 - 40 minutes until the tomatoes are wilted and slightly charred.

Make the pesto. Combine all ingredients in a small food processor or blender and puree. Taste, and add salt to your preference.

While the tomatoes are roasting, make the risotto. Add 2 tablespoons of butter, the onion, crushed red pepper, and a sprinkle of salt to a skillet over medium heat. Cook for 5 minutes or so, stirring, until the onion softens but doesn't turn brown at the edges. Add the garlic and rice and cook for 2 minutes, stirring, to soften the garlic and coat the rice in the butter. Add all but 2 tablespoons of the wine and stir until completely absorbed. Then, stirring as you go, add the stock ⅔ cup at a time for about 25 minutes until the rice is cooked through.

When the risotto is done, heat a separate skillet to medium-high heat with the remaining tablespoon of butter for the shrimp. Stir the pesto and spinach leaves into the risotto and turn off the heat.

Add the shrimp to the hot pan and cook for 1 minute on each side until just browned, then flip. As soon as you flip the shrimp, add the reserved wine to the skillet and stir. Cook the shrimp for 1-2 minutes more until just cooked through and most of the wine has evaporated.

To serve, make a bed of the risotto. Top with a few shrimp, and garnish as desired with parmesan, pine nuts, the roasted tomatoes, and a lemon wedge.