Greek Shrimp and Asparagus Risotto

INGREDIENTS

3 cups

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

1 cup

water

2 tsp

olive oil

2 3/4 cups

chopped Vidalia or other sweet onion (about 2 medium)

1 cup

Arborio rice or other medium-grain rice

garlic cloves, minced

1 3/4 cups

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

1 lb

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

1/2 cup

crumbled feta cheese

1 tbsp

chopped fresh dill

2 tbsp

fresh lemon juice

1/8 tsp

salt

1/8 tsp

freshly ground black pepper

Fennel Salad