In a deep pan set over medium heat, add the onion and cook until soft then add the garlic and cook until fragrant.
Add the rice and stir, cooking for a minute. Pour in the wine and cook until absorbed, stirring regularly.
Add the stock, one ladle at a time, cooking and stirring continuously until the rice is cooked to your preference. This will take 20-25 minutes.
Once the rice is cooked, stir in the butter, spinach and Parmesan then season to taste. I also like to add a squeeze of lemon at this stage but that is optional.
Season the shrimp with olive oil, paprika, cayenne, salt, pepper and lemon juice. Mix well.
Cook in a hot pan for 1-2 minutes per side until they turn pale pink and opaque.
Serve the shrimp over creamy risotto and sprinkle over chopped parsley.