Spring Asparagus Risotto

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Ingredients

4 cups (1-inch) slices asparagus (about 1 1/2 pounds), divided

3 cups fat-free, less-sodium chicken broth, divided

1 1/2 cups water

1 tablespoon butter

2 cups chopped onion (about 1 large)

2 cups uncooked Arborio rice or other medium-grain rice

1/2 cup dry white wine

1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided

1/4 cup heavy whipping cream

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

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