Shrimp Risotto With Summer Vegetables

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5-5 1/2 cup homemade chicken or turkey stock

1 cup dry white wine

1 lb uncooked large shrimp, peeled (save the shells), deveined

3-4 tbsp extra virgin fruity flavored olive oil

1 1/2 cup Arborio Rice

1 1/2 cup chopped yellow onion

1 x garlic head, minced

2 medium shallots

1 lb spinach leaves, thoroughly cleaned of sand and tough stems removed

1/2 lb sugar snap peas, ends snapped off

3/4 lb white button mushroom, sliced

1/2 lb asparagus, cut into 2 inch pieces, tough ends removed

1 lb vine ripe tomatoes, chopped

1/2 cup freshly grated Parmesan cheese

1/4 cup chopped fresh basil

sea salt and black pepper to taste

Additional grated Parmesan cheese for finish

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