Risotto with Nordic Shrimp and Green Peas

Ingredients

• • 4 cups (1 litre) low-sodium chicken broth
  • ¾ lb (340 g) frozen Nordic shrimp, thawed and patted dry
  • 2 garlic cloves, chopped
  • 3 tbsp butter
  • 1 onion, finely chopped
  • 1 cup (210 g) arborio rice
  • ¾ cup (180 ml) dry white wine
  • 1 ½ cups (225 g) frozen green peas, thawed
  • 1 cup (70 g) fresh Parmesan cheese, finely grated, plus more for serving
  • 2 tbsp flat-leaf parsley, finely chopped