This post is late on account of me forgetting to actually type it out earlier, but whatever. Here goes:

Get

5 cups of chicken broth

12 oz risotto, washed

3 tbsp butter

In a large pan, bring the stock to a boil. Add the rice and cook for about 12 minutes, stirring, until the rice is tender. Drain, reserving any excess liquid. Heat the butter in a large skillet and add the garlic, stirring. Add the raw shrimp and cook until done. Stir the oregano into the shrimp mix in the skillet. Add the cooked rice to the pan and cook another 3 minutes, adding stock if it gets too sticky. Add the cheese and mix well. Top with more oregano and serve.