Begin by preparing the risotto as the shrimp takes only a few minutes to cook.

Pour the chicken broth into a large saucepan. Cover it and heat over high on the stove top until it comes to a full boil. Reduce the heat to a gentle simmer and keep the saucepan covered while you sauté the onion. You want the broth to remain hot, just below boiling point.

Heat the avocado in a thick-bottom large saucepan over medium-high. Add the onion and sauté, stirring occasionally until translucent, about 5 minutes. Stir in the minced garlic, arborio rice, and lemon zest and sauté another 2 minutes. 

Add the broth to the rice, one ladle full at a time (about ¾ to 1 cup), stirring well between each addition and allowing the liquid to mostly absorb before adding more. Add the dried parsley and sea salt. The rice should be cooking at a controlled boil the whole time, uncovered.

Continue adding the broth and stir constantly until the rice is completely cooked. The texture should be slightly al dente, but soft and not mushy. If after adding all of the broth the rice is not fully cooked, continue stirring in additional broth or water until it is finished.

Taste the risotto for flavor and if desired add sea salt or lemon zest or juice. 

You can multi-task this recipe by sautéing the shrimp while the risotto is cooking. To do so, heat the avocado oil in a large skillet and allow it to heat up to a sizzling point. 

Add the shrimp and sprinkle liberally with paprika and sea salt. Allow the shrimp to cook for 30 seconds to 1 minute per side, or until both sides have a golden sear and the shrimp is cooked through. Quickly add in the garlic and butter (skip the butter for dairy-free) and stir everything around for another 1 to 2 minutes, until the shrimp is well coated in butter and sautéed garlic. Remove from the heat and drizzle with lemon juice.

Serve the garlicky shrimp over risotto and enjoy!