Start the Risotto: Warm your broth in a separate saucepan over low heat. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the shallot and cook until softened, about 2-3 minutes.

Toast the Rice: Add the Arborio rice and stir constantly for 1 minute until the edges look translucent. Pour in the white wine and stir until fully absorbed.

Cook the Risotto: Add one ladle of warm broth to the rice, stirring until absorbed. Continue adding broth one ladle at a time, allowing each to be absorbed before adding the next. This will take about 18-20 minutes. The risotto is done when creamy and al dente.

Finish the Risotto: Remove from heat and stir in the Parmesan cheese and butter. Season with salt and pepper. Cover and set aside.

Cook the Asparagus: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the asparagus and cook for 3-5 minutes until tender-crisp. Add the minced garlic and cook for 30 seconds more. Remove from heat and toss with lemon zest, salt, and pepper.

Sear the Scallops: Pat scallops completely dry and season with salt and pepper. Heat 1 tbsp olive oil in a skillet over high heat until just smoking. Place scallops in the pan and sear for 90-120 seconds on one side until a golden-brown crust forms.

Finish the Scallops: Flip the scallops, add butter and garlic. As the butter melts, spoon it over the scallops. Cook for another 60-90 seconds. Remove from heat and squeeze lemon juice over the top.

Serve: Spoon risotto onto two plates. Arrange scallops and asparagus alongside. Drizzle any remaining butter sauce over the dish and garnish with fresh parsley.