Cook 1 cup of dry split peas according to package instructions, and reserve ½ cup of the cooked split peas for this recipe (see note)***.
Peel the parsnips, chop them into quarters, and place them in a food processor. Pulse until you get rice-sized pieces (alternatively, spiralize the parsnips, then chop the noodles).
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.