Creamy Saffron Risotto with Lemon and Shrimp

Ingredients

• 16 large shrimp, peeled and deveined
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 4 cups low-sodium chicken or vegetable broth
• 1 pinch saffron threads
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• Zest and juice of 1 lemon
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons cold unsalted butter, cubed
• 2 tablespoons fresh parsley, chopped (optional)