Preheat oven to 400 degrees F. Rinse the shrimp and pat dry. In a small bowl combine the chili powder, salt, garlic powder, and sugar, stir to combine. Add in the olive oil and shrimp and toss to combine. Lay out in an even layer on a baking sheet and set aside.
In a large dutch oven melt the butter over medium-high heat, add the onion and the garlic and sweet for 2-3 minutes until fragrant. Add in the rice and stir to mix, cook 1-2 minutes. Deglaze with the white wine.
Reduce the heat to medium and add in a ladle of stock, stir the rice occasionally. Once the stock has been absorbed add in another ladle full of stock. The rice should not be completely immersed in liquid, but it should not be dry either.
Continue adding the stock by the ladle full until all of the stock has been used and the rice is creamy and soft, but not mushy. This process should take about 45 minutes from start to finish. You don't want to rush the rice, it needs to absorb the liquid slowly.
Once the rice is cooked through, add in the cream and Parmesan cheese, stir to incorporate. Stir in the chopped parsley.
Bake the shrimp at 400 degrees F until pink, about 5 minutes. Serve the risotto topped with the roasted shrimp and enjoy!