Begin by prepping your ingredients including finely chopping one shallot and mincing two cloves of garlic. Halve about a cup of cherry tomatoes and chop one roasted bell pepper.

In a large skillet, heat olive oil and butter over medium heat until the butter is melted. Add chopped shallot and minced garlic, sautéing for about 2 minutes until fragrant.

Sprinkle in salt, black pepper, dried oregano, dried basil, and crushed red pepper flakes. Stir for another minute to meld flavors together.

Stir in tomato paste and risotto rice, coating the rice and toasting it for 1 minute.

Slowly pour in warm broth, about ½ cup at a time, stirring continuously. Wait for absorption before adding more—this takes approximately 15 minutes.

Once the rice is nearly done, stir in puréed tomatoes, halved cherry tomatoes, and chopped roasted bell pepper, allowing to simmer for 5 minutes.

Add heavy cream, grated Parmesan, remaining butter, and chopped basil, mixing until the cheese melts and the textures blend.

Taste and adjust seasoning if necessary. Remove from heat and cover for 3-5 minutes for flavors to meld.