In a small sauce pot, bring 3 cups water to a simmer.
While the water heats, prepare the ingredients for the broth.

• Snap off the woody ends from the asparagus; set aside for the broth. Cut the asparagus into 1-inch-long pieces for the risotto.
• Trim the root end and top from the leek; set aside for the broth. Cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons. Rinse well; set aside for the risotto.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon. Set aside half for the risotto.

Add the asparagus ends, leek end and top, half the garlic, and the bay leaf to the simmering water; season with salt. Bring to a boil, reduce to a simmer, and cook until the broth is flavorful, 10 to 12 minutes.
While the broth simmers, start the risotto.

In a medium sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the leek; cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in the remaining garlic; cook until fragrant, about 1 minute. Add the rice and as much Aleppo chile as you like. Cook, stirring occasionally, until the rice turns opaque, 2 to 3 minutes. Add ½ cup white wine, if using.
Strain the broth into the pot; discard the vegetables in the strainer. Bring to a boil, reduce to a simmer, cover, and cook until most of the liquid has been absorbed and the rice is creamy, 18 to 20 minutes.
While the rice cooks, prepare the remaining ingredients.

• Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
• Zest the lemon; cut the lemon into wedges for garnish.
• Coarsely chop the dill.

Stir the asparagus and shrimp into the risotto. Add ½ cup hot water if the rice is dry. Cover and cook until the asparagus is tender and the shrimp are cooked through, 5 to 7 minutes. Remove from the heat. Stir in the lemon zest, dill, and Parmesan. Season to taste with salt and pepper.

Transfer the risotto to individual bowls; serve with the lemon wedges.

Chef's Tip Adding a little white wine to risotto before pouring in the broth helps to tenderize the rice and gives it a boost of acid and flavor.