Risotto With Shrimp And Asparagus

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4 cups fat-free, less sodium chicken broth

3 cups (1-inch) sliced asparagus

1/2 pound peeled and deveined medium shrimp

1 tablespoon olive oil

1 cup chopped onion

1 cup Arborio rice

1/4 cup dry vermouth

1/4 teaspoon salt

1/2 cup grated fresh parmesan cheese

1 teaspoon butter

1/2 teaspoon fresh lemon juice

1/8 teaspoon freshly ground black pepper

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