Lemony Shrimp Risotto

1: Melt 1 tbsp butter in a pan. Add your onions and cook until softened. Add in the garlic, thyme, salt and pepper. Cook for another minute and remove from pan.

2: Melt another 2 tbsp of butter in the same pan. Add in your rice and stir until it becomes translucent. Next, add juice from 1 lemon and 1 cup stock. Stir until absorbed.

3: Once stock has mostly absorbed, add in another cup. Stir until mostly absorbed. Repeat this until the stock is all used.

4: Cook your shrimp during this time, being careful not to burn your rice.

5: Melt 2 tbsp butter in a pan. Sprinkle with salt. Add your shrimp and cook each side until pink and slightly golden. Add remaining lemon juice and cook until evaporated. Remove from heat.

6: With your rice fully cooked, add back in your onion mixture. Add in the heavy cream and Parmesan cheese. Stir until combined. Add in your shrimp. Give a quick stir. Serve and devour.