• Heat broth and water in saucepan until boiling; reduce heat to low. Reserve 2 tbsp broth mixture; set aside.
• Heat 1 tbsp olive oil in Dutch oven set over medium heat; cook onion, stirring, for 3 minutes or until golden. Add rice and 1/4 tsp salt; cook, stirring, for 2 minutes or until rice is coated with oil. Stir in wine; increase heat to medium-high. Cook for 5 minutes or until wine is absorbed. Reduce heat to medium-low; add stock mixture, 1/2 cup at a time, stirring after each addition for about 20 minutes or until all liquid is absorbed and rice is creamy and tender.
• Meanwhile, in large sauté pan, warm 1 tbsp oil and reserved broth mixture. Add asparagus and remaining salt; cover and cook, tossing occasionally, for 4 minutes or until bright green. Add shrimp; cook, stirring frequently, for 2 minutes or until shrimp are opaque. Stir into risotto. Stir in cheese and remaining oil.

Tip:  The rice should be cooked until it is tender but still holds it shape; all of the broth mixture may not be needed.

Recipe Provided by Chef Sharon Sanders