Shrimp Risotto

Instructions

1. In a medium saucepan, bring the chicken or vegetable broth to a simmer over medium heat. Once simmering, reduce the heat to low and cover to keep warm.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes, or until the onion becomes translucent. Stir occasionally to ensure they do not burn.
3. Add the Arborio rice to the skillet and cook for about 2 minutes, stirring constantly, until the rice is lightly toasted and well-coated with the olive oil.
4. Pour in the white wine and stir until it has mostly evaporated. This should take about 1-2 minutes. This step adds a nice tangy flavor to the dish.
5. Begin adding the warm broth, one ladle at a time, to the rice mixture. Stir frequently, allowing each addition of broth to be absorbed before adding the next. Continue this process until the rice is creamy and just beginning to become tender, about 18-20 minutes.
6. When you have about one ladleful of broth left, stir in the shrimp. Cook for another 5 minutes until the shrimp are pink and opaque, and the rice is tender but still has a slight bite.
7. Remove the skillet from the heat and stir in the Parmesan cheese and butter. Season with salt and pepper to taste.
8. Garnish with fresh chopped parsley and serve immediately with lemon wedges for an added burst of flavor.