Shrimp and Asparagus Risotto

1. Bring chicken broth to a simmer in a saucepan and keep warm on low heat.

2. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and saute until tender.

3. Add rice and cook for 3 minutes, stirring constantly.

4. Add 1 cup broth, stir frequently, cooking until almost all broth is absorbed.

5. Stir in half cup broth and vermouth, stirring until almost all liquid is absorbed.

6. Continue adding broth, 1/2 cup at a time, stirring frequently.

7. With the last 1/2 cup of broth, add asparagus and shrimp to cook until broth is absorbed.

8. Stir in remaining ingredients.