Spring Asparagus Risotto

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 tbsp

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

grated fresh Parmigiano-Reggiano cheese, divided

1/4 cup

heavy whipping cream

1 tsp

salt

1/2 tsp

freshly ground black pepper