While the risotto is cooking, you can marinate and cook the shrimp
Once thawed and drained, place in a large ziplock bag. Add the rest of the ingredients. Close the bag and make sure to completely coat all the shrimp with the goodness.
Marinate about 20 minutes.
In a large non-stick saute pan, place the shrimp and marinade and cook, on medium-high heat for about 5 minutes, or until fully cooked.
When the risotto is cooked, remove from the oven. Stir and add 1/2 cup of water and the Parmesan cheese. Stir to combine.
To serve, place the risotto on a plate and add the shrimp on top.