Ingredients:

• 1 lb large shrimp, peeled and deveined

• Salt and black pepper, to taste

• 2 tbsp olive oil

• 3 tbsp butter, divided

• 4 cloves garlic, minced

• 1 cup Arborio rice

• 4 cups chicken broth, warmed

• ½ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• 2 tbsp fresh parsley, chopped (for garnish)

• Lemon wedges, for serving

 Instructions:

1. Cook the shrimp:
   Season shrimp with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat.
   Cook shrimp 2–3 minutes per side until pink and opaque. Remove and set aside.

2. Start the risotto:
   In a large pan, melt 2 tbsp butter with 1 tbsp olive oil over medium heat. Add garlic and sauté 30 seconds until fragrant.
   Stir in Arborio rice and cook 1–2 minutes until lightly toasted.

3. Finish the risotto:
   Stir in Parmesan cheese, Italian seasoning, and remaining butter. Taste and adjust seasoning.

4. Combine:
   Gently fold in cooked shrimp. Cook 1–2 minutes to heat through.

5. Serve:
   Garnish with fresh parsley and serve with lemon wedges.