In a small saucepan, keep your broth warm over low heat. This helps the risotto cook evenly.
In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the minced shallot and cook for 2 to 3 minutes until softened.
Stir in the garlic and cook for another 30 seconds.
Add the arborio rice and stir for 1 to 2 minutes until lightly toasted and coated in the oil and butter.
Pour in the white wine and stir, letting it simmer until mostly absorbed.
Add the warm broth one ladle at a time, stirring frequently. Let each addition absorb before adding the next.
About halfway through cooking (around the 10-minute mark), stir in the asparagus pieces so they cook until tender but still slightly crisp. Season while adding chicken broth.
Continue adding the chicken broth until it is tender, for about 18 to 20 minutes.
Once the rice is creamy and tender, stir in a couple tabs of butter, heavy cream, parmesan cheese, lemon zest, and lemon juice.
Adjust seasoning to taste. Sprinkle with fresh parsley and serve immediately.
