Warm the vegetable broth in a saucepan over low heat until simmering.

In a skillet, heat olive oil over medium-high heat and season shrimp with salt and pepper. Sear shrimp for 2 minutes per side until pink and cooked. Remove and keep warm.

Add halved cherry tomatoes to the skillet and cook over medium for about 4 minutes until juicy.

Lower heat, add chopped onion and minced garlic, sauté for 2 minutes. Add butter and arborio rice, stirring for 2-3 minutes until rice turns translucent.

Gradually add warm broth one cup at a time, allowing absorption before adding more for about 20 minutes until risotto is al dente.

Remove from heat, stir in butter, chopped basil, salt, and pepper for creaminess. Let rest for a minute.

Divide risotto among bowls, top with reserved shrimp and cherry tomatoes. Serve hot.