In a medium pot, heat 1 tbs of olive oil and 1 tbs butter over medium heat. When the butter is melted, add the thinly sliced shallot and the crushed garlic for the risotto. Cook for about 3-4 minutes or until the shallots are slightly soft. Season with salt and pepper. Stir regularly.

When the shallots are soft, add the cup of risotto. Stir to coat the risotto with the garlicky oil mixture. Add in a cup of white wine. Stir regularly and let the risotto cook until the first cup of wine is absorbed. Add in the second cup of wine and repeat. When wine is absorbed, pour in first cup of stock. Cook and stir until absorbed. Repeat with the second cup of stock.

When all the stock is absorbed and the risotto is creamy and fluffy, stir in Parmesan cheese. Remove from heat. Drizzle with olive oil if desired. Serve hot, topping with cooked shrimp.

While the risotto is simmering, heat a skillet over medium heat. Melt the butter and add the olive oil. Season shrimp with lemon juice, salt, pepper, garlic cloves and red pepper, tossing them to make sure the seasoning is evenly distributed. Add the shrimp to the hot pan and cook for 1-2 minutes or until the shrimp is pink on one side then flip and cook an additional 1 minute on the other side. Serve over the risotto.

While the risotto and shrimp cook, in a large skillet, heat the oil for the kale over medium heat until the oil is warm. Add in the prepared kale and crushed garlic. Season liberally with salt and pepper. Pour in white wine. Cook for about 5-6 minutes or until the asparagus softens. Finish by sprinkling with lemon zest and serve with risotto and shrimp.