Spring Vegetable Risotto with Shrimp

In 2-quart saucepan, heat broth, water, and wine to boiling on high. When boiling, add asparagus and cook 2 minutes. With slotted spoon, remove asparagus to small bowl; set aside.

Meanwhile, in microwave-safe 4-quart bowl or casserole, combine oil, onion, and carrot. Cook, uncovered, in microwave on High 3 minutes or until vegetables begin to soften. Add rice and stir to coat with oil; cook, uncovered, on High 1 minute.

Stir hot broth mixture into rice mixture. Cover bowl with vented plastic wrap, and cook in microwave on Medium (50% power) 15 minutes or until most of liquid is absorbed and rice is tender but still firm, stirring halfway through cooking.

Add shrimp, frozen peas, and cooked asparagus; cover and cook in microwave on High 3 to 4 minutes longer or just until shrimp lose their pink color throughout. Do not overcook; mixture will look loose and soupy but will thicken to the proper creamy consistency after cooking.

Stir in lemon juice, parsley, and 1/4 teaspoon each salt and freshly ground black pepper. Makes about 10 cups.