Place the broth or stock in a large pot and heat over medium until it starts to simmer. Reduce the heat to low to keep it warm throughout the risotto cooking process.

Set the oven to 400°F (200°C). Wash the asparagus, snap off and discard the tough ends, and lay the spears on a baking sheet. Drizzle with olive oil, season with salt, pepper, and about 1/2 teaspoon lemon zest. Toss to coat, then roast for 10–15 minutes until asparagus is bright green and tender-crisp. Remove from oven and chop into 1–2 inch pieces; set aside.

While the asparagus roasts, melt the butter in a Dutch oven or large pan over medium heat. Add the minced shallots and garlic and cook for 3–5 minutes, stirring often, until soft and aromatic.

Sprinkle in a pinch of salt, black pepper, and all the zest from the lemon. Add the Arborio rice and stir to coat the grains. Let the rice toast for about 2 minutes over medium-high heat.

Pour in the non-alcoholic white grape juice or halal broth. Stir constantly over medium-high until most of the liquid absorbs into the rice.

Reduce heat to medium. Add about 1/2 cup of the hot broth at a time, stirring until almost absorbed before adding the next ladleful. Continue adding broth and stirring regularly until the rice is creamy and tender but still has a slight bite, and most broth is used—about 18–22 minutes.

Take the pot off the heat and stir in the grated halal parmesan cheese. Mix in a couple tablespoons of lemon juice and a pinch of salt and pepper. Fold in the roasted asparagus, allowing it to warm through. Taste and adjust the seasoning and lemon juice to your liking.

Spoon the hot risotto into bowls. Top with fresh parsley, shaved halal parmesan, and a grind of black pepper, if desired. Serve immediately.