Risotto With Shrimp, Asparagus, And Peas

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   In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat. In a large, heavy saucepan, heat the oil over medium heat. Add the onion and saute until softened, about 4 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed. Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. After 10 minutes of cooking, add the asparagus. When the rice is almost tender and looks creamy, after about 20 minutes, add the peas and shrimp. (If a softer rice is desired, continue to cook and add broth until you reach the desired level of tenderness.) Cook a few more minutes, until the shrimp are pink and the peas are heated through; remove from the heat and stir in the Parmesan. Season to taste with salt and pepper and serve at once.

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