In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves, sautéing for about 3-4 minutes until they become translucent and fragrant.

Add 1 cup of Arborio rice to the saucepan, stirring well to coat the rice with the oil. Toast the rice for about 2 minutes.

Pour in 4 cups of low-sodium chicken broth, one ladle at a time, stirring continuously for about 18-20 minutes.

Snap the tough ends off 1 bunch of asparagus and cut them into 1-inch pieces. Add the asparagus to the risotto when the rice has about 5 minutes left to cook.

In a separate skillet, heat another tablespoon of olive oil over medium-high heat. Add 1 pound of fresh shrimp, season with salt and black pepper, and sauté for about 3-4 minutes.

Once the risotto is creamy and al dente, gently fold in the cooked shrimp, along with 1/2 cup of grated Parmesan cheese and the juice of half a lemon.

Remove the risotto from heat and let it rest for a couple of minutes. Serve hot in shallow bowls, garnished with freshly chopped herbs.