Step 1

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the shrimp in a single layer and sprinkle with the seasonings. Cook undisturbed for 2 minutes, then flip and continue to cook until pink and fully opaque, around 1-2 minutes more. Set aside on a plate.

Step 2

Heat the remaining oil in the same skillet. Sautee the onion and garlic for 3-4 minutes over medium heat.

Step 3

Add the rice and cook, stirring constantly, for 1 minutes.

Step 4

Pour over two cupfuls of broth. Cook over medium heat, stirring frequently, until most of the liquid has beed absorbed.

Step 5

Once the liquid is reduced, repeat the cooking process, by adding a cup of broth at a time.

Step 6

Once all the broth has been used, the rice should be plump and creamy. Remove from heat and stir in the parmesan and parsley.

Step 7

Serve the risotto topped with cooked shrimp.