• In a medium pot (use a large pot for 4 servings), bring 5 cups water (8 cups for 4), seafood stock concentrates, and veggie stock concentrate to a boil. Once boiling, reduce to a low simmer. Reserve 1/4 cup stock (1⁄3 cup for 4) in a small bowl (you’ll use it in Step 4). • Wash and dry produce. • Halve, peel, and finely dice half the onion (whole onion for 4). Thinly slice sun-dried tomatoes. Finely dice tomato. Thinly slice chives.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Add diced onion and a pinch of salt. Cook, stirring occasionally, until softened, 4-5 minutes. • Add rice and half the tomato paste (all for 4); stir until paste has darkened, 1-2 minutes. • Reduce heat to medium low and add 1 cup hot stock and 1/2 tsp salt (11/2 cups stock and 1 tsp salt for 4); stir until liquid has mostly absorbed. Repeat with remaining stock— adding 1/2 cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and risotto is creamy, 18-20 minutes. TIP: Depending on the size of your pan, you may need a little more or less liquid. The end result should be loose and creamy. • In the last minute of cooking, stir in sun- dried tomatoes.

• While risotto cooks, halve baguette lengthwise. • Heat a drizzle of olive oil and 1/4 tsp garlic powder (1/2 tsp for 4 servings) in a second large pan over medium heat. (You’ll use the rest of the garlic powder later.) Stir to combine. Add baguette, cut sides down, and press down lightly to toast until golden, 2-3 minutes. • Turn off heat. Remove garlic bread from pan and sprinkle with a pinch of salt and pepper; set aside. Wipe out pan.

• Rinse shrimp* under cold water; pat dry with paper towels. Season with salt and pepper. • Heat a large drizzle of oil in same pan over high heat. Once pan is hot, add shrimp, remaining garlic powder, and a pinch of chili flakes to taste. Cook, stirring occasionally, until shrimp are opaque and almost cooked through, 2-3 minutes. • Lower heat to medium; add tomato, vinegar, half the mustard (all for 4 servings), and reserved stock. Cook, stirring occasionally, until sauce is thickened and shrimp are cooked through, 1-2 minutes more. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4).

• Once risotto is cooked, remove from heat and stir in Italian cheese blend, half the chives, and 2 TBSP butter (4 TBSP for 4 servings) until melted. (TIP: If risotto is too thick, stir in a splash of remaining stock or plain water.) Taste and season generously with salt and pepper.

• Halve garlic bread on a diagonal. • Divide risotto between plates or shallow bowls and top with shrimp and sauce from pan. Garnish with remaining chives and serve with garlic bread on the side. Shrimp are fully cooked when internal temperature reaches 145°.