In a 12-inch nonstick pan or shallow Dutch oven, melt one tablespoon of the butter over medium-high heat.

Add garlic and cook, stirring, for 30 seconds to a minute, until very fragrant.

Add shrimp to pan in a single layer. Cook for about a minute on one side, until becoming opaque, then flip and heat the other side until just cooked through. Sprinkle with about a tablespoon of the lemon juice and stir.

Remove from pan and reserve.

Heat the remaining two tablespoons butter and the olive oil over medium-high in the same pan.

Add onion and ½ teaspoon of the salt and cook, stirring occasionally, until softened, about 5 minutes.

Add rice, stir well to coat with butter and oil, and cook for a minute.

Pour in wine and stir to incorporate. Simmer, stirring frequently, until almost evaporated.

Add broth by the cupful, continuing to stir frequently and adding more as it absorbs. Add the remaining ½ teaspoon salt during this process.

Stir in broccoli as you add the last cup of broth.

Stop cooking when there’s still a bit of thick broth remaining and the rice is tender but with the tiniest bite in the center of the grain. In the last minute or so of cooking, stir in reserved shrimp with any accumulated liquid, along with remaining lemon juice.

Remove from heat and stir in parmesan and parsley, along with some freshly ground black pepper if you like.

Let rest for five minutes before serving.