Creamy Shrimp Risotto

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 1/2 cups vegetable broth
• 4 tablespoons butter (1/2 stick), at room temperature, divided
• 1 medium onion, finely chopped
• 1 tablespoon minced garlic
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan
• 2 tablespoons chopped fresh chives
• Freshly ground black pepper

In a medium saucepan, bring the broth to a boil. Cover and keep warm over low heat.

Meanwhile, heat the olive oil in a large sauté pan, add shrimp and cook until shrimp are pink and cooked through, 3-4 minutes. Using tongs, transfer the shrimp to a cutting board to cool enough to be handled and slice into ½ inch pieces, cover and  set aside.

In the same sauté pan, add 3 tablespoons of butter to the juices from the shrimp and heat over medium heat. Cook until the butter begins to foam, about 1 to 1 1/2 minutes. Add the onion and cook until translucent, 4 minutes. Add the garlic and cook 1 more minute. Add the rice and stir to coat with the butter, onion, garlic mixture. Add the white wine and simmer until the liquid has almost evaporated, about 2 minutes. Add 1/2 cup of broth and stir until almost completely absorbed, about 2 minutes. Continue adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender, about 20-25 minutes. Stir in the shrimp and continue to stir until shrimp is heated through, about 2 minutes. Add the Parmesan cheese, the remaining tablespoon of butter and chives. Season with freshly ground black pepper, to taste.

Sprinkle with parmesan cheese and serve with garlic bread.