Chef Jess' Parmesan Risotto with Garlic Butter Shrimp and Roasted Aspa — Cookery

Ingredients

• 6 ¼ cups low sodium chicken stock
• 5 tablespoons unsalted butter, divided
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup white wine
• 1 piece Parmesan rind (about 2x1x1/4”)
• 1 cup grated Parmesan
• Salt & pepper
• ¼ cup finely chopped parsley
• 400-454 grams peeled and deveined large shrimp (31/40 size)
• 2 tablespoons olive oil
• 4 cloves garlic, peeled and thinly sliced
• ¼ teaspoon red chili flakes
• 3 tablespoons cold unsalted butter, cut into small cubes
• ¼ cup chopped parsley
• 1 tablespoon fresh lemon juice
• Salt
• Freshly ground pepper
• 16-20 spears of asparagus (4-5 per person depending on size), ends trimmed
• Olive oil
• 1 teaspoon lemon zest
• 1 teaspoon flaked sea salt
• ½ teaspoon freshly ground pepper