Lemony Risotto with Asparagus and Shrimp

INGREDIENTS

• 3/4 pound medium shrimp, peeled and deveined
• 1/4 cup grated parmesan
• 1 1/4 cups Arborio rice
• 1 small onion, finely chopped
• 4 tablespoons unsalted butter, divided
• 1/4 cup dry white wine
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon grated lemon zest
• 3/4 pound asparagus, trimmed and cut into 1-inch pieces
• 2 cups water
• 3 cups reduced-sodium chicken broth