Place broth in a large pot or saucepan. Place over medium high heat and bring to a simmer. Reduce heat to low and leave until needed.

In a separate, large nonstick pan, heat olive oil over medium heat.

Add the onions and cook until onions are translucent, about 3 minutes.

Add rice. Stir to coat thoroughly. Cook for 1 minute.

Add white wine. Stir until completely absorbed.

Slowly add 1/2 cup of warm broth to the risotto. Stir until completely absorbed. Repeat this step, stirring each time, until 4 cups of broth have been added. Continue to stir the risotto frequently to avoid sticking.

While the risotto is cooking, add asparagus and shrimp to the remaining broth. Cook for approximately 2 minutes or until the shrimp are pink in color. Do not overcook. Remove the asparagus and shrimp from the broth and add them to the pot with risotto.

Continue to add 1/2 cup of broth at a time, stirring well, until desired creaminess is reached.

Once the broth is absorbed, add butter, Parmesan cheese and salt and pepper, to taste.

Sprinkle with chopped tomatoes and parsley to complete and serve hot.