In a medium saucepan, heat the chicken broth over low heat. Keep it warm but not boiling.

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is lightly toasted.

Pour in the white wine and stir until it is mostly absorbed by the rice.

Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

In the last 5 minutes of cooking, add the shrimp to the risotto. Stir in the heavy cream, Parmesan cheese, dried thyme, and the remaining tablespoon of butter. Season with salt and pepper to taste.

Once the shrimp are cooked through and the risotto is creamy, remove from heat. Let it sit for a couple of minutes before serving.

Garnish with fresh parsley before serving.