Cook 1 cup of dry split peas according to package instructions, and reserve ½ cup of the cooked split peas for this recipe. Instructions: Rinse 1 cup of dry split peas and place in a saucepan along with 2 cups of water. Bring to a boil, reduce heat, cover with a lid and simmer 25 to 35 minutes, or until tender. Drain and reserve ½ cup of the split peas for the risotto. Use remaining split peas for other recipes.
Peel the parsnips and spiralize them into noodles. Place parsnip noodles in a food processor and pulse until small rice-sized pieces form. Alternatively, place parsnip noodles on a cutting board and chop into rice.
Heat the olive oil over medium and add the chopped asparagus. Cook 3 minutes, stirring frequently.
Add the parsnip “rice,” garlic, and shrimp. Cook for 5 minutes, stirring occasionally, until shrimp is cooked through and parsnip rice has softened.
Add 1-¼ cups of the chickpea Alfredo sauce and stir to combine. Cook another 3 minutes, until risotto reaches desired texture.
Taste risotto for flavor and add sea salt as desired. Add the cooked split peas and stir well. Serve with fresh slices of lemon for drizzling.