Making Parmesan Risotto with Roasted Shrimp is straightforward if you follow these simple steps:

1. Prepare the Broth: In a saucepan, bring the chicken or vegetable broth to a simmer. Keep it warm over low heat.

2. Roast the Shrimp: Preheat your oven to 400°F (200°C). In a bowl, toss the shrimp with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for 6-8 minutes or until they are pink and opaque.

3. Sauté Onions and Garlic: In a large skillet, heat the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.

4. Add the Rice: Add the Arborio rice to the skillet, stirring to coat it in the butter. Toast the rice for about 2 minutes, allowing it to absorb the flavors.

5. Pour in the Wine: Add the dry white wine to the skillet. Stir continuously until the wine has mostly evaporated.

6. Add the Broth: Begin adding the warm broth, one ladleful at a time. Stir frequently and wait until the liquid is mostly absorbed before adding more broth. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

7. Finish with Cheese: Once the risotto reaches the desired consistency, remove it from the heat. Stir in the freshly grated Parmesan cheese, mixing well.

8. Combine with Shrimp: Gently fold in the roasted shrimp, ensuring they are evenly distributed throughout the risotto.

9. Season: Taste and adjust the seasoning with additional salt and pepper as needed.

10. Serve Immediately: Garnish with chopped parsley and serve with lemon wedges on the side.