Shrimp And Spring Vegetable Risotto Recipe

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2 cups ambra rice

4 cups Fish Broth, Clam Broth, Chicken Broth or canned chicken broth

1/2 cup chopped scallion (white part only)

3/4 pound asparagus, trimmed, peeled and cut into 2-inch lengths

3 tablespoons fruity olive oil

1 to 2 teaspoons kosher salt

2 celery stalks, peeled and chopped

1/2 cup freshly grated Parmesan cheese

3 tablespoons unsalted butter

3/4 cup shelled fresh peas or frozen tiny peas, defrosted in a sieve under warm running water

1 pound medium shrimp, peeled, deveined and cut in half crosswise

1/2 teaspoon freshly ground black pepper

1/2 cup (packed) chopped flat-leaf parsley

1/4 cup chopped scallion (green part only)

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