Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears on the baking sheet with half of the olive oil, sea salt, and black pepper.
Roast the asparagus for 10 to 12 minutes until tender and slightly charred at the tips.
In a small saucepan, bring the chicken bone broth to a gentle simmer, then reduce the heat to keep it warm.
In a medium skillet, heat the remaining olive oil over medium heat and sauté the minced garlic for 30 seconds until fragrant.
Add the arborio rice to the skillet, stirring for 1 minute to toast the grains until the edges become translucent.
Add the warm broth 0.25 cup at a time, stirring constantly and allowing each addition to be fully absorbed before adding more.
Continue this process for about 18-20 minutes until the rice is creamy and al dente.
While the risotto cooks, season the shrimp with the remaining salt and pepper and sear in a separate non-stick pan for 2 minutes per side until opaque.
Once the rice is finished, stir in the parmesan cheese and lemon juice, then gently fold in the roasted asparagus.
Plate the risotto in a shallow bowl and top with the seared shrimp and fresh parsley.