Add the 6 cups of chicken stock to a medium saucepan and bring it just to a boil. Reduce the heat to very low and keep the stock warm while preparing the risotto.

Combine the additional 1/2 cup chicken broth with the lemon juice. Set aside.

Melt the butter in a large 11- to 12-inch skillet over medium heat.

Add the minced shallot and sauté for 2–3 minutes, or until softened.

Stir in the garlic and cook for about 1 minute, just until fragrant.

Add the arborio rice and stir until every grain is coated in butter. Toast the rice for about 1 minute.

Pour in the broth and lemon juice mixture. Stir slowly until most of the liquid has been absorbed.

Add approximately 1/2 cup of the warm chicken stock to the rice. Stir frequently and gently until the liquid is nearly absorbed.

Continue adding the warm stock about 1/2 cup at a time, allowing each addition to be mostly absorbed before adding the next.

When you have approximately 2 cups of stock remaining, stir in the chopped asparagus.

When approximately 1 cup of stock remains, add the shrimp and continue cooking and stirring.

Continue adding broth as needed until the rice is tender but still has a slight bite and the shrimp are pink, opaque, and cooked through.

The entire risotto process generally takes about 35–40 minutes. You may not need every drop of stock if the rice reaches the correct consistency first.

Remove the Simple Shrimp and Asparagus Risotto from the heat and stir in the freshly grated Parmesan.

Season with salt and freshly cracked black pepper to taste. Serve immediately while warm and creamy.