Lemony Risotto With Asparagus and Shrimp
Ingredients
- 3 cups reduced-sodium chicken broth
- 2 cups water
- ¾ pound asparagus, trimmed and cut into 1-inch pieces
- 1 small onion, finely chopped
- 4 tablespoons unsalted butter, divided
- 1¼ cups Arborio rice
- ¼ cup dry white wine
- ¾ pound medium shrimp, peeled and deveined
- 1 tablespoon grated lemon zest
- ¼ cup grated parmesan
- 2 tablespoons chopped flat-leaf parsley
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