Greek Shrimp and Asparagus Risotto

• 3 cups chicken broth
• 1 cup water
• 2 teaspoons olive oil
• 2 34 cups sweet onions (about 2 medium)
• 1 cup arborio rice
• 2 garlic cloves, minced
• 1 34 cups asparagus, sliced (about 8 ounces)
• 1 lb shrimp, peeled, devined and chopped into 1-inch pieces
• 2 ounces feta cheese, crumbled (1/2 cup)
• 1 tablespoon dill, chopped
• 2 tablespoons fresh lemon juice
• 14 teaspoon salt
• 18 teaspoon fresh ground black pepper

1. Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil).
2. Keep warm over low heat.
3. Heat oil in a large saucepan over medium-high heat.
4. Add onion to pan; saute 5 minutes or until tender.
5. Stir in rice and garlic; saute 1 minute.
6. 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).
7. Stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly.
8. Remove from heat; stir in cheese and remaining ingredients.
9. Note: The first time I tried this recipe, I found that the asparagus was not quite cooked, so I now microwaved it for about 1 minute, then added it to the rice mixture.

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

Taken from www.food.com/recipe/greek-shrimp-and-asparagus-risotto-373836 (may not work)