In a large skillet, heat olive oil over medium heat. Add shallots with salt and pepper, sautéing for about 5 minutes until softened.

Stir in minced garlic and cook for an additional 1 minute until fragrant.

Add Arborio rice and toast for about 1 minute while stirring continuously.

Pour in dry white wine and simmer for 2-3 minutes, stirring often until reduced by half.

Gradually add warm vegetable broth one ladleful at a time, stirring until absorbed over 15-20 minutes.

When rice is nearly al dente, add chopped asparagus with the last ladle of broth, stirring for 3-5 minutes.

Mix in Parmesan cheese (or vegan version), chives, parsley, lemon juice, and zest, stirring until creamy.