Preheat oven to 375°.

Heat 1 tablespoon oil in a 2½- to-3-quart Dutch oven over medium heat. Add onion; cook for 1 minute, stirring occasionally. Add rice; cook and stir for 4 to 6 minutes or until rice is lightly browned.

Remove Dutch oven from heat; add ⅓ cup wine. Return Dutch oven to heat; cook and stir continuously until wine is evaporated. Carefully stir in 3 cups broth. Bring to a simmer over high heat; reduce heat to medium-low. Gently simmer and stir continuously for 2 minutes. Cover tightly and bake in oven for 12 to 14 minutes or until most of liquid is absorbed and rice is al dente.

Pat shrimp dry with paper towels. Heat remaining 1 tablespoon oil and 2 tablespoons butter in a large skillet. Cook garlic over medium heat for 30 seconds or until fragrant. Remove skillet from heat; add remaining ¼ cup wine, Return skillet to heat; gently simmer for 30 seconds. Add ⅓ cup broth; gently simmer for 1 minute. Add shrimp and 1 teaspoon lemon zest. Cook for 1 to 2 minutes or until shrimp is heated through.

Remove rice mixture from oven. Stir in remaining 2 tablespoons butter until melted. Stir in Parmesan cheese, remaining 1 teaspoon lemon zest and lemon juice until cheese is melted. Stir remaining broth and enough shrimp pan juices to make a creamy mixture. Season to taste with salt and pepper.

To serve, divide risotto among 4 serving bowls. Top with shrimp and remaining pan juices. Garnish with parsley and additional pepper, if desired.