Step 1: Prepare the Broth

1. In a medium saucepan, heat the chicken or vegetable broth over medium heat until simmering. Keep it warm as you prepare the risotto.

Step 2: Cook the Garlic Shrimp

2. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
3. Add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque.
5. Squeeze lemon juice over the shrimp, toss to coat, and remove from heat. Set aside.

Step 3: Sauté the Mushrooms

6. In the same skillet, add 2 tablespoons of olive oil over medium heat.
7. Add the sliced mushrooms and thyme leaves, cooking until the mushrooms are golden brown and tender, about 5-7 minutes. Season with salt and pepper. Remove from heat and set aside.

Step 4: Make the Risotto

8. In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat.
9. Add the chopped onion and sauté until translucent, about 5 minutes.
10. Stir in the minced garlic and cook for an additional minute.
11. Add the Arborio rice, stirring to coat the grains with oil. Cook for 2-3 minutes until the rice is lightly toasted.
12. Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed.
13. Begin adding the warm broth, one ladle at a time, stirring continuously. Allow each addition to be absorbed before adding the next, until the rice is creamy and tender, about 18-20 minutes.
14. Once the rice is cooked, stir in the butter and Parmesan cheese until melted and creamy. Season with salt and pepper to taste.

Step 5: Combine and Serve

15. Gently fold the cooked garlic shrimp and sautéed mushrooms into the risotto.
16. Serve hot, garnished with additional Parmesan cheese and fresh thyme if desired.