Heat a dutch oven over medium heat and add the oil. Once hot, add the onion and sauté until softened, about three to five minutes. Add the garlic and cook for one minute, until fragrant.
Add the risoni and stir until slightly toasted, about one minute. Add the water, asparagus, and salt and pepper. Cover and cook for ten minutes, stirring occasionally.
Remove the lid, and add the shrimp. Cook for five minutes or until pink and cooked through. Add the lemon juice, zest, and parsley. Divide onto plates and enjoy!