2 Tbsp. unsalted butter 

2 Tbsp. olive oil, divided 

2 cloves garlic, sliced 

1 lb. frozen peeled and deveined large or jumbo shrimp (31-40 or 16-20 count), thawed according to package directions 

1/4 to 1/2 tsp. red pepper flakes 

4 cups College Inn® Vegetable Stock 

1 1/2 cups arborio rice 

1/2 medium onion, diced (about 1 cup) 

1/2 cup dry white wine 

1 can (14.5 oz.) Contadina® Diced Tomatoes, well-drained (see Tip) 

1/2 cup chopped fresh parsley 

1/4 cup grated Parmesan cheese 

1 lemon, cut into wedges

1. Heat butter and 1 Tbsp. oil in a large saucepan or Dutch oven over medium heat. Add garlic and cook about 30 seconds until aromatic. Add shrimp, increase heat to medium-high, and sauté about 4 or 5 minutes until pink, opaque and cooked through. Season with salt and red pepper flakes, then transfer to a bowl and keep warm. 

2. Heat stock in a 4-cup microwave-safe glass measuring cup on HIGH for 3 minutes; set aside. In the pan used to cook shrimp, heat remaining 1 Tbsp. oil over medium-high heat. Add rice and onion and cook about 3 minutes, stirring constantly, until onion is tender. Add wine and cook 1 to 2 minutes, stirring constantly, until evaporated. Pour in 1 cup hot stock, stirring until almost absorbed. Continue adding remaining stock 1 cup at a time, stirring constantly, 10 to 12 minutes total. Stir in tomatoes and cook until warmed through, about 1 minute. 

3. Stir in half the cooked shrimp, 1/4 cup parsley and Parmesan. Serve risotto in bowls and place remaining shrimp on top. Garnish with remaining 1/4 cup parsley and lemon wedges.