Orzo Risotto With Buttery Shrimp

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16 thin asparagus (6 ounces)

1 3/4 cups orzo (12 ounces)

6 tablespoons unsalted butter, at room temperature

1/2 pound shelled and deveined medium shrimp

Salt and freshly ground pepper

1 cup chicken stock or low-sodium broth

2 tablespoons chopped flat-leaf parsley

1/2 cup grated Parmesan cheese, plus more for serving

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