In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.

Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.

Pour in the white wine and stir until it is mostly absorbed by the rice.

Gradually add the chicken broth, one cup at a time, stirring frequently. Allow each cup to be absorbed before adding the next. This process should take about 18-20 minutes until the rice is creamy and al dente.

Once the rice is cooked, stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.

Gently fold the cooked shrimp back into the risotto and heat through for 1-2 minutes.

Serve hot, garnished with fresh parsley.