Prepare the ingredients by dicing the onion, mincing the garlic, zesting and juicing the lemons, and chopping the parsley and broccoli. Heat the chicken stock on the microwave or stove top.
In a medium stockpot, add the olive oil and saute the onion for about 5 minutes, until it turns translucent. Then add the garlic and saute for another 1-2 minutes. Finally add the rice and saute for another 2 minutes, or just until it starts to brown. Add the white wine and let cook for a few minutes until the alcohol evaporates. Season to taste with salt and pepper.
Begin adding the chicken stock in 1 cup amounts, only adding the next batch when the first has been absorbed. The mixture should maintain a slow simmer throughout the addition of the stock. Add the broccoli florets about halfway through this process.
Once the last batch of chicken stock has been added, add the shrimp, lemon zest, and juice. Cook until the shrimp are cooked through, about 5 minutes.
Beat in the butter and parmesan thoroughly for several minutes. Add the parsley and adjust seasoning if needed. Serve immediately.