Lemon Risotto with Asparagus and Shrimp | Astoria Co+op

Ingredients

• 3 cups chicken broth (vegetable broth may be substituted)
• 1 1/2 cups water
• 3/4 pound asparagus, trimmed and cut on the diagonal into 1-inch pieces
• 1 small onion, finely chopped
• 4 tablespoons butter, divided
• 1 1/4 cups Arborio rice
• 1/2 cup dry white wine
• 1 pound fresh Oregon cocktail shrimp
• juice and grated zest from 2 lemons
• 1/4 cup grated parmesan
• 2 tablespoons chopped flat-leaf parsley