Heat the olive oil in a large skillet or saucepan over medium heat. Add the shallots along with the salt and pepper and cook for 5 minutes, stirring often, until softened. Stir in the garlic, taking care not to burn.

Add in the rice and cook for 1 minute, stirring to just toast then add in the wine and cook another 2-3 minutes, until the wine is reduced by about half.

Reduce heat to medium-low, then add 150 g of broth (about 1 ladle) to the rice mixture and stir continuously until all of the liquid is absorbed into the rice. Add in a generous sprinkle of parmesan cheese, and stir until completely incorporated into the rice. Continue with another 150 g of broth, stirring until completely absorbed, and then a generous sprinkle of cheese, stirring until completely incorporated.

You may not need all of the broth, I like my risotto very creamy but if you prefer yours more al dente, then you may only use 4- 675 g.

Continue with doing this until the rice is almost tender, then add in the asparagus (with the last ladle or two of both) and cook until the asparagus is tender and the rice is soft and creamy.

If you have any leftover parmesan cheese, add it to the pot along with the chives, parsley, lemon juice, and zest. Stir to completely incorporate, and season to taste. Serve immediately.