Ingredients

3 cups reduced-sodium chicken broth

2 cups water

3/4 pound asparagus, trimmed and cut into 1-inch pieces

1 small onion, finely chopped

4 tablespoons unsalted butter, divided

1 1/4 cups Arborio rice

1/4 cup dry white wine

3/4 pound medium shrimp, peeled and deveined

1 tablespoon grated lemon zest

1/4 cup grated parmesan

2 tablespoons chopped flat-leaf parsley

Description

When Life Gives You Lemons, Make Risotto. The Clean, Citrusy Spark Brightens Both The Asparagus And The Shrimp (though You Can Omit The Shrimp...

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