In a saucepan, heat the chicken or vegetable broth over medium heat. Keep it warm but not boiling.

In a large skillet, heat about 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove from the skillet and set aside.

In the same skillet, add a little more olive oil if needed and sauté the chopped onion until translucent, about 3 minutes. Add the minced garlic and asparagus pieces, cooking for another 3-4 minutes.

Stir in the Arborio rice, and let it toast for about 1-2 minutes, stirring constantly until the rice is slightly translucent around the edges.

If using, pour in the white wine and let it evaporate, stirring often.

Begin adding the warm broth one ladle at a time, stirring continuously until the liquid is absorbed before adding the next ladle. This process should take about 18-20 minutes, or until the rice is al dente.

Once finished, stir in the butter, lemon juice, and lemon zest. Fold in the cooked shrimp and Parmesan cheese. Season with salt and pepper to taste.

Garnish with fresh parsley and additional lemon zest if desired. Enjoy your creamy creation!