Ingredients

• 2 tablespoons extra-virgin olive oil, divided

• ½ medium onion, finely chopped

• ⅔ cup quick-cooking wild rice blend (see Tip)

• ¼ cup dry white wine

• 2 cups low-sodium chicken broth, divided

• 1 pound asparagus, trimmed and cut into 1-inch pieces

• 8 ounces sugar snap peas, trimmed and halved

• ½ cup grated Parmesan cheese

• ½ teaspoon salt, divided

• ½ teaspoon ground pepper, divided

• 1 pound peeled and deveined raw shrimp (21-30 per pound)

• 2 cloves garlic, chopped

• 1 teaspoon grated lemon zest