Place the arborio rice in a stockpot or dutch oven over medium heat.

Toast the rice for about 5 minutes, stirring occasionally, until fragrant. Remove rice from stockpot.

Place butter in the the stockpot and once melted, add the onion and saute for 3-4 minutes until golden, stirring often.

Add in garlic, cook and stir for 1 minute, then add the white wine and lemon juice.

Increase heat to medium-high and stir well to remove any browned bits of onion or garlic from the bottom of the pan. Continue cooking until wine is reduced by half, about 10 minutes.

Add back in the rice, along with 2 cups of broth.

Once the broth is simmering, reduce heat and continue cooking, stirring occasionally, until broth is absorbed.

Stir in the shrimp and additional broth in 1/2 cup increments, allowing it to fully absorb into the rice before adding more, until the risotto reaches your desired consistency. Season with salt and pepper.

Stir in the heavy whipping cream and cook for 2 minutes, then stir in the Parmesan and lemon zest and take the shrimp risotto off the heat.