Finely chop the onion and brown it in oil, then add the rice and toast it. Simmer with the glass of white wine, then add the juice of the oranges, keeping the peels aside. Cover as you go with the broth and cook.
In a separate pan, saute the shrimps with a drizzle of oil: when the rice is almost cooked, add the shrimps and the grated peels of the oranges. Cream with butter and Parmesan cheese and garnish with orange zest and fresh mint leaves.