In large shallow, straight-sided pan, such as cast iron 3.5 or 4-quart braiser, over medium heat, melt butter and add shallots and garlic, season with pinch of salt and pepper. Sauté just until tender. Add arborio rice and toast for about 3-4 minutes. Deglaze with wine, stir constantly until all of it has been absorbed into the rice. Gradually stir in stock, 1 to 2 cups at a time, stirring until it has been absorbed and then repeat the process until the arborio rice is cooked al dente. Turn heat to low so the mixture doesn’t scorch. Stir in fresh spinach until wilted and well combined. Whip the heavy cream until stiff peaks, gently fold whipped cream into risotto followed by half a cup of the parmesan cheese, salt and pepper. Remove from heat. Divide equally into serving bowl. Serve topped with roasted tomatoes, parmesan cheese and protein of choice (optional).
Preheat oven to 400°F.
Place tomatoes in a large cast-iron skillet. Add butter and drizzle with olive oil. Season with salt, pepper and Italian seasoning. Toss until evenly coated. Roast for approximately 15 minutes, or until tomatoes are blistered.