Asparagus And Shiitake Risotto

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Ingredients

5 cups chicken broth
1 cup water
1 pound asparagus, ends trimmed, stalk cut into 1/4-inch thick slices, tips left 1 1/2-inches long
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter
3/4 pound fresh shiitake mushrooms, stems discarded, caps cut 1/4-inch thick
1 small onion, chopped
1 1/2 cup arborio rice
1/2 cup dry white wine
2 ounces (about 1 cup) parmigiano-reggiano