Garlic Shrimp and Asparagus Risotto – He Wines She Dines

Ingredients

• 1 (32 ounce) container chicken broth
• 2 tablespoons olive oil
• ⅓ onion, chopped
• ½ clove garlic, minced
• 3 cups Arborio rice
• 1 pound raw shrimp, peeled and deveined
• 1 pound fresh asparagus, cut into thirds
• ½ cup grated Parmesan cheese
• 3 tablespoons butter
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1 tablespoon chopped fresh parsley