5 cups chicken stock, defatted
1 tablespoon olive oil
1 small onion, chopped
1 1/2 cups Arborio rice
1 tablespoon parsley
2 cups shrimp, peeled, deveined
1 tablespoon lemon juice
1 tablespoon garlic, minced
1 tablespoon Parmesan
3/4 cup dry white wine

Brush very small amount of oil in 2 skillets. In one pan sauté shrimp, parsley and garlic until shrimp turn pink. Do not overcook. Have stock heating on stove. In second pan add onions and cook until clear. Add rice and stir until lightly browned. Add some hot broth, wine and lemon juice to rice. Cook until it is absorbed. Continue adding hot broth until rice is cooked. Mix rice with shrimp and serve with a little Parmesan.

Serving Size: 2