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Lemony Risotto with Asparagus and Shrimp
- 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
Directions:View on Epicurious
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