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1
Cook frozen peas, asparagus, carrots and snow peas in large pot of boiling salted water until vegetables are crisp-tender, about 3 minutes.
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2
Drain.
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3
Transfer vegetables to bowl filled with ice water.
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4
Drain vegetables and set aside.
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5
Heat 3 tablespoons oil in heavy large skillet over medium-high heat.
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6
Add shrimp and saute until pink and cooked through, about 1 1/2 minutes.
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7
Transfer shrimp to medium bowl.
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8
(Vegetables and shrimp can be prepared up to 1 day ahead.
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9
Cover each separately with plastic wrap and then refrigerate.)
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10
Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat.
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11
Add onion and shallots and saute until soft, about 5 minutes.
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12
Stir in couscous and tomatoes.
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13
Add wine and simmer until liquid is reduced by half, stirring often, about 10 minutes.
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14
Add vegetable stock and simmer until liquid is reduced by half and couscous is just tender, stirring often, about 8 minutes.
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15
Mix in reserved vegetables and whipping cream.
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16
Cook couscous over medium heat until mixture thickens and is creamy, about 3 minutes.
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17
Stir Parmesan, butter and parsley into risotto.
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18
Add shrimp and mix until heated through and butter and cheese are melted and well blended, about 2 minutes.
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19
Season risotto to taste with salt and pepper.
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20
Divide risotto among 8 bowls and serve.
