To marinate the shrimp- Place the shrimp, 2 TBSP of olive oil, 1 TBSP chopped parsley, 2 Tbsp minced garlic, lemon juice, zest and 1 tsp crushed red pepper into a medium-sized bowl. Stir to coat, cover, and refrigerate for 20 minutes.
Heat 1/2 TBSP of olive oil in a large pan over medium-high heat and cook your asparagus. Season the asparagus with salt, pepper, and 1/2 tsp crushed red pepper flakes. Cook for about 3-5 minutes until asparagus is bright green and crisp-tender. Remove from pan to a bowl and set aside.
Now start the risotto. Add 1 TBSP unsalted butter and 1/2 TBSP olive oil to the large pan over medium heat. Add the onion and cook until soft, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the Arborio rice to the skillet and stir to coat. You want to just lightly toast the rice, do not brown it. Toast for about 1-2 minutes.
Add the white wine to the skillet and stir occasionally until the rice has absorbed the wine. Then begin adding the warm chicken broth ONE CUP at a time. Stir the rice occasionally while it absorbs the broth. Do not rush this process. Will take about 5-7 minutes for each addition of broth.
While the risotto is cooking, heat a grill pan to medium-high heat. Remove shrimp from the marinade, discarding excess marinade. Cook shrimp about 2-3 minutes per side, depending on the size of shrimp. Remove cooked shrimp from pan and set aside.
Back to the Risotto- When your last cup of broth is mostly absorbed, remove the skillet from the heat and stir in the Parmesan cheese. Next, stir in the cooked chopped asparagus. Divide the risotto amongst 4 bowls and top with grilled shrimp. Top with fresh chopped parsley and a little more freshly shaved parmesan. Serve with lemon wedges. Enjoy!