Asparagus Risotto with Crab and Orange Gremolada

Name: Asparagus Risotto with Crab and Orange Gremolada
Ingredients: 1 quart canned low-sodium chicken broth or homemade stock, more if needed; 1 1/2 cups water, more if needed; 1 pound asparagus, tough ends snapped off and discarded, spears cut into 1/2-inch lengths, tips left whole; 2 tablespoons butter; 1 tablespoon cooking oil; 1 small onion, chopped; 1 1/2 cups arborio rice; 1/2 cup dry vermouth or dry white wine; 1 1/4 teaspoons salt; 1/2 pound crabmeat, picked free of shell; 1 teaspoon grated orange zest (from 1/2 orange); 2 cloves garlic, minced; 1/4 cup chopped fresh parsley; 1/4 teaspoon fresh-ground black pepper