Shrimp Risotto

Zest the lemon and juice 2 teaspoons of lemon juice. Set aside 1 teaspoon of lemon zest for the shrimp.

Heat olive oil in a medium saucepan over medium heat. Add onion and cook until tender, about 3-4 minutes. Add rice and continue stirring until rice begins to brown, about 5 minutes. Stir in garlic and cook just until fragrant.

Add wine, lemon juice, and remaining lemon zest. Cook until evaporated while stirring.

Begin adding the warmed broth, about ½ cup at a time, stirring until evaporated after each addition. This will take about 15-20 minutes.

Once all of the broth has been added, remove from the heat and stir in parmesan cheese, 2 tablespoons of butter, and parsley. Cover and set aside.

Toss shrimp with the reserved teaspoon of lemon zest, paprika, salt, and pepper.

Heat olive oil in a large skillet over medium-high heat, add shrimp in a single layer and cook 1 minute.

Flip over, add butter and garlic. Cook 2-3 minutes more or just until cooked through. Remove from the saucepan.

Stir the risotto, season with salt, and pepper to taste. Spoon the shrimp over the risotto.

Garnish with parsley, lemon slices, and additional parmesan cheese for serving. Drizzle with olive oil if desired.