Lemon Risotto with Shrimp

0 In a saucepan, bring the broth to a simmer. Keep it on low heat while you cook.
1 In a large skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds. Add the shrimp to the pan, season with a little salt and pepper and cook until pink. Remove the shrimp from the skillet and set aside.
2 In the same skillet, add butter over medium heat. Stir in the arborio rice and 1/2 tsp salt then toast for 1-2 minutes.
3 Pour in the wine and stir until mostly absorbed. Add warm broth one ladle at a time, stirring frequently. Wait until each ladle is mostly absorbed before adding the next. This process takes about 18–20 minutes.
4 Once the rice is tender and creamy, stir in Parmesan cheese and lemon juice. Finally, fold in the cooked shrimp and sprinkle with fresh chopped parsley.