Greek Shrimp & Asparagus Risotto Lemon dill – Lesley Elizabeth

Ingredients

• 3 cups low-sodium chicken broth
• 1 cup water
• 2 teaspoons olive oil
• 2¾ cups chopped sweet onions
• 1 cup Arborio rice
• 2 garlic cloves, minced
• 2 tablespoons Lesley Elizabeth Lemony Dill Seasoning
• 1¾ cups (½-inch) sliced asparagus (about 8 ounces)
• 1 pound peeled and deveined medium shrimp, cut into 1-inch pieces
• ½ cup (2 ounces) crumbled feta cheese
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper