Clean and devein the shrimp properly. Pat them dry using paper towels. Season lightly with salt and pepper. This helps enhance flavor before cooking and keeps the shrimp tender.

In a saucepan, warm the chicken broth over low heat. Do not boil it. Warm broth helps the rice cook evenly and keeps the risotto creamy.

Heat olive oil in a pan over medium heat. Add shrimp and cook for 2–3 minutes per side. Remove and set aside. Do not overcook or shrimp will become rubbery.

In the same pan, add butter. Add chopped onion and cook until soft. Add garlic and cook briefly. This builds a strong base flavor for the risotto.

Add Arborio rice to the pan. Stir for 1–2 minutes until slightly toasted. This step helps the rice absorb flavors better and gives a rich texture.

Pour in white wine and stir gently. Let it cook until most liquid evaporates. This adds a deep and slightly tangy flavor to the dish.

Add warm broth one ladle at a time. Stir constantly and let the rice absorb liquid before adding more. Continue this process until rice becomes creamy and tender.

Add cooked shrimp back to the pan. Stir in Parmesan cheese, lemon juice and parsley. Mix well until creamy. Adjust seasoning with salt and pepper.