Shrimp risotto

Directions

• In a saucepan, heat the vegetable broth or shrimp broth over medium heat. 
  Keep it warm throughout the risotto preparation process.
• In another large saucepan, melt 1 tablespoon butter over medium heat. 
  Add the chopped onion and garlic and sauté until soft and lightly browned.
• Add the arborio rice to the pan and stir well so that all the grains are coated in the butter. 
  Cook for about 1 minute, stirring constantly.
• Pour the white wine into the pan and stir until the liquid has been absorbed by the rice.
• Add a ladle of the hot stock to the pan and stir until absorbed. 
  Continue adding ladles of broth, one at a time, stirring constantly, until the rice is al dente and creamy. 
  This process takes about 20-25 minutes.
• While the risotto is cooking, season the shrimp with salt, pepper and lemon juice.
• In another skillet, melt remaining butter over medium-high heat. 
  Add the shrimp and cook for 2-3 minutes on each side, until they are pink and cooked through. 
  Remove from pan and set aside.
• When the risotto is ready, turn off the heat and add the grated Parmesan cheese. 
  Stir well to incorporate the cheese into the risotto.
• Add the cooked shrimp to the risotto and mix gently.
• Adjust seasoning with salt and pepper, if necessary.
• Serve the shrimp risotto immediately, garnished with chopped parsley on top.