Shrimp Risotto

• 4 cups chicken stock
• 2 cups water
• 7 tbsp butter
• 1 None onion, finely chopped
• 1 clove garlic, crushed
• 2 cups Arborio rice
• 1/2 cup dry white wine
• 1 lb king shrimp, peeled, deveined, tails intact
• 1/2 cup grated parmesan
• 2 tbsp roughly chopped parsley
• 2 tbsp lemon juice

1. Bring stock and water to boil in a medium saucepan, keep warm. Melt 2 tbsp butter in a large saucepan on high. Saute onion and garlic, 3-4 minutes, until tender.
2. Add rice and cook, stirring, 1 minute. Stir in wine and cook, 1-2 minutes, until almost evaporated.
3. Stir stock and water mixture into rice, a ladleful at a time, until all liquid has been absorbed and rice is tender (it will take about 20 minutes), adding shrimp with last ladleful.
4. Remove from heat and stir through remaining butter, parmesan, parsley and lemon juice. Season to taste.

chicken stock, water, butter, onion, clove garlic, arborio rice, white wine, king shrimp, parmesan, parsley, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/29441 (may not work)