Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat oil in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Stir in rice and garlic; sauté 1 minute. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).
Stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.
This was very easy to make, and pretty quick as far as risottos go. We increased the amount of dill to 1 1/2 tbsps, and the garlic to 4 cloves. We also added some crushed red pepper flakes. If you aren't watching calories or fat, it'd be great to add some more feta.
You can read our full review with pictures at One Couple's Kitchen.