Note: Add no salt if using lobster base as it is salty enough.

Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat.

Add the onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes.

Add the broth, lemon juice, pepper and vegetables,. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.

Add the shrimp and chives. Cook until the shrimp are just opaque, about 3 minutes. Remove the pan from the heat.

Spoon the risotto into 4 shallow soup bowls.