Shrimp with Creamy Risotto

1: In a medium-sized sauce pot, add olive oil, 1/4 cup minced onions, and 1 minced garlic clove on low heat. Sweat onions and garlic until translucent.

2: Add risotto and white wine, letting the wine reduce.

3: Add salt and pepper to taste.

4: Add 1 cup of broth and stir gently. Once the broth soaks up, add another 1/2 cup, stir, and continue with another 1/2 cup until risotto is cooked.

5: Once done, fold in butter, add parsley, and mix with lemon zest.

6: In a sauté pan, add olive oil with 2 tablespoons minced onions and 1 minced garlic clove.

7: Add 2 cups of defrosted frozen shrimp and sauté on medium heat for a couple of minutes.

8: Add 2 tablespoons of butter and juice from 1/2 lemon, season with salt and pepper.