Bring the broth and water to a boil in a large saucepan. Reduce heat to a low simmer and cover.

In a dutch oven melt butter over medium heat. Add in onion and cook until soft. Add in garlic at the end.

Add rice and cook, stirring frequently until grains are translucent around the edges. Around 3-5 minutes.

Add in the wine and cook stirring constantly until wine is fully absorbed (about 3 minutes) Stir in 5 cups of hot broth and reduce heat to medium low. Cover and simmer until almost all of the liquid has been absorbed (about 16-18 mins) stirring twice during this process.

Add in 1 cup of hot broth and stir gently until risotto becomes creamy. Remove from heat. If risotto needs loosened add in a little hot broth until desired consistency is achieved. Stir in shrimp and chopped parsley. Let sit 5 minutes to gently cook shrimp.