Greek Shrimp And Asparagus Risotto

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3 cups fat-free, lower-sodium chicken broth {Check for Gluten}

1 cup water

2 teaspoons olive oil

2 3/4 cups chopped Vidalia or other sweet onion (about 2 medium)

1 cup Arborio rice or other medium-grain rice

2 garlic cloves, minced

1 3/4 cups (1/2-inch) slices asparagus (about 8 ounces)

1 pound peeled and deveined medium shrimp, cut into 1-inch pieces

1/2 cup (2 ounces) crumbled feta cheese

1 tablespoon chopped fresh dill

2 tablespoons fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

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