Melt the butter in a large pan over medium-high heat. The pan should preferably be low and wide, but other pans work as well.
Add in the shallots and garlic and fry until the shallots are softened, about 2 minutes.
Add in the rice and fry until the butter has been absorbed by the rice, a few minutes.
Make sure the heat is on high. Pour in the wine and cook until almost completely absorbed. Stir constantly.
Lower the heat to medium-low, and remove the garlic cloves.
Add in the fish stock and bring to a slow simmer. Adjust the heat to keep this slow simmer, and stir once. Then do not stir again until done.
The risotto is finished when it’s cooked almost through - there should still be a solid core in the middle of the rice. When the risotto is finished, remove the pan from the heat and mix in parmesan, lemon juice and chopped basil. Then add in the shrimp and asparagus and mix well. Let sit for a few minutes to allow the shrimp and asparagus to heat up. Add salt and pepper to taste.
Serve immediately with fresh basil, extra parmesan cheese, and a lemon wedge.