1 lb. shrimp, peeled and deveined
2 teaspoons parsley flakes
1 1/2 Cups Arborio rice
1 Cup white wine
1 Small onion, finely chopped
2 gloves of garlic, chopped
1 Avocado, cut in very small pieces
4 tablespoons butter
1/2 cup of grated Parmesan cheese grated
1 lemon (zest and juice)
Extra Virgin Olive oil
Salt and pepper to taste
In a heavy 6-quart pot or casserole dish, melt 2 tablespoons of the butter and 1/3 cup of olive oil over moderate heat. Add the onion and cook, stirring occasionally until softened, about 6 minutes. Add the rice and stir to coat thoroughly with the butter, about 2 minutes. Season the risotto with salt and pepper. Add the wine and cook over moderately high heat, stirring, until evaporated. Add enough hot water to cover the rice (about 1 1/2 cups) and bring to a boil, keep stirring. Reduce the heat to moderate. Cook, stirring the rice constantly, until the water has been absorbed. Continue adding water, 1 1/2 cups at a time, and stirring until it is absorbed before adding more; the risotto is done when the rice is just tender and the liquid is thick, about 25 minutes in total.
Remove the risotto from the heat. Add the avocado and stir in the remaining 2 tablespoons of butter and the cheese. Season the risotto with salt and pepper and set aside.
Place butter, chopped garlic and 3 tablespoons of olive oil in a 10-inch skillet and melt over medium high heat. Add the shrimp, and stir frequently until the shrimp are opaque. Add the lemon zest and lemon juice. Mix well and serve immediately. Garnish with parsley.