Step 1

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and are cooked through. Season with a pinch of salt and pepper. Remove from heat and set aside.

Step 2

In a separate large pan or wide saucepan, heat another tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant. Be careful not to let the garlic burn.

Step 3

Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast lightly and absorb the flavors from the garlic and onion.

Step 4

Begin adding the hot broth to the rice, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed by the rice before adding more. This slow cooking process helps release the rice’s starch, creating the creamy texture risotto is known for.

Step 5

Continue adding the broth in increments, stirring frequently, and cook for about 20-25 minutes, until the rice is tender but still al dente. You may need slightly more or less broth depending on how much liquid the rice absorbs.

Step 6

Once the rice is cooked to your liking, stir in the cooked shrimp, peas (if using), butter, and grated Parmesan cheese (if desired). Continue stirring until everything is well combined, and the cheese has melted into the risotto.

Step 7

Taste the risotto and adjust the seasoning with salt and freshly ground black pepper. Stir in the fresh lemon juice and zest for an extra layer of flavor.

Step 8

Spoon the risotto onto serving plates and garnish with chopped fresh parsley for a burst of color and freshness. Serve immediately while hot.