Pour chicken broth into a saucepan and simmer on low heat.
In a skillet, add olive oil and butter over medium heat. Once butter is melted, add shallots and half of the garlic and saute until fragrant, about 30 seconds. Then add asparagus and peas. Season with salt and pepper as desired. Cook together for 5 minutes and place on a plate and set aside.
Drizzle olive oil and 2 tbsps of butter into the pan. Melt together and add fresh thyme and rosemary. Cook for about 1 minute, until fragrant and add Arborio rice. Slight toast arborio rice until rice becomes translucent, about 3-4 minutes. Then add white wine. Cook until white wine is absorbed.
Slowly begin to pour chicken broth into the risotto, one cup at a time, stirring frequently. Continue to add the remaining chicken broth after each cup is absorbed. Cook until al dente, about 25-30 minutes. Season with salt and pepper to test.
Remove risotto from the heat and add grated parmesan cheese, lemon zest, and squeeze in lemon juice. Stir together. (optional, if risotto becomes dry, add 2-4 tbsps of milk) Add peas and asparagus back into the risotto and stir together. Set aside.
In a large bowl, combine shrimp, seasonings, and diced garlic and toss together. Add butter and olive oil to a skillet, add shrimp and saute until shrimp is pink on both sides, about 4-5 minutes. Add on top of the risotto.