Heat over medium and add the garlic and onion.

Cook gently until the onions just begin to turn translucent. Adjust the heat to not cook to fast and stir frequently.

Add the arborio rice and stir.

Cook for about 2 minutes and then add the salt and pepper. Stir frequently.

Add the stock and enough water to cover the rice.

Simmer on medium for about 15 minutes. Stir occasionally at first and then frequently.

While the rice is cooking, dust the shrimp with the paprika.

Check to see how close the rice is to being done and add more water if needed. The rice is done when it is still slightly firm but there is no grainy texture when chewed.

When the rice is almost done, add the peas and goat cheese and stir.

Add a little more water if needed and cook for about 3 - 5 minutes until the peas are heated through.

Reduce the heat to low and stir occasionally while cooking the shrimp.

Place a large skillet over medium high heat.

Add 2 teaspoons of olive oil and when the pan is hot add the shrimp.

Cook for about 3 to four minutes on each side.

While the shrimp is cooking fold the parmesan into the risotto.

Divide the cooked rice between two bowls and top with the shrimp.

Serve.