Shrimp Risotto

1.	Heat 15 ml olive oil in a large pan over medium-high heat. Season the shrimp with paprika, Italian herbs, salt and pepper. Cook for 2 minutes, flip, then cook another 1-2 minutes until just pink. Remove and set aside.
2.	Add the remaining 5 ml olive oil to the same pan. Cook the onion for 3-4 minutes until softened, then add the garlic for 30 seconds.
3.	Stir in the Arborio rice and toast for 1 minute.
4.	Add about 500 ml of the hot stock and stir frequently until mostly absorbed.
5.	Continue adding stock one ladle (150-200 ml) at a time, waiting until it's almost absorbed before adding more. This takes about 20 minutes.
6.	When the rice is creamy and just al dente, stir in the Parmesan and parsley. Top with the shrimp and serve immediately with a squeeze of fresh lemon.

	450g - 600g Shrimp
	½ tsp smoked paprika
	½ tsp Italian herbs
	1 medium yellow onion (about 150 g), finely diced
	4 garlic cloves, minced
	200 g Arborio rice
	1.2 litres hot fish stock (or vegetable/chicken stock)
	50 g freshly grated Parmesan
	15 g fresh parsley, chopped
	Lemon wedges, to serve