Greek Shrimp And Asparagus Risotto

• 3 cups fat-free, lower-sodium chicken broth {Check for Gluten}
• 1 cup water
• 2 teaspoons olive oil
• 2 3/4 cups chopped Vidalia or other sweet onion (about 2 medium)
• 1 cup Arborio rice or other medium-grain rice
• 2 garlic cloves, minced
• 1 3/4 cups (1/2-inch) slices asparagus (about 8 ounces)
• 1 pound peeled and deveined medium shrimp, cut into 1-inch pieces
• 1/2 cup (2 ounces) crumbled feta cheese
• 1 tablespoon chopped fresh dill
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

1. Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium-high heat. Add onion to pan; saute 5 minutes or until tender. Stir in rice and garlic; saute 1 minute. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).
3. Stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.

chicken broth , water, olive oil, vidalia, arborio rice, garlic, shrimp, feta cheese, dill, lemon juice, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/greek-shrimp-asparagus-risotto (may not work)