Lemony Risotto with Asparagus, Peas & Shrimp

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We had these ingredients...and I love risotto...this is from Gourmet May 2009...and its good...but not my best risotto...I honestly prefer plain, parmesean, buttery risotto...but it was good and made good lunch leftovers.
3 cups chix broth
2 cups water
3/4 lb asparagus (0r equal parts asp and peas)
1 small onion, finely chopped
1 1/4c Arborio rice
1/4 cups dry white wine
3/4 lb med shrimp, peeled and deveined
1 tbsp grated lemon zest
1/4 cup parmesean
2 tbsp chopped parsely (or BASIL!)
Simmer broth and h20...blanch asparagus 4 min...ice bath to cool... sautee onion in butter and 1/4 tsp salt....add rice and coat w/ butter...add wine...stir till absorbed...intermitantly add 1/2 cup broth and stir till rice is tender...add parm and butter...stir to distribute fat/cheese...top with basil...EAT!

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