Risotto With Snow Peas And Shrimp

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2 (8-ounce) bottles clam juice

3 cups water

1 tablespoon olive oil

1/4 cup minced shallots

1 1/2 cups Arborio rice or other short-grain rice

1/3 cup dry white wine or dry vermouth

3/4 pound medium shrimp, peeled and deveined

1 cup (1/2-inch) diagonally sliced snow peas

1 cup shelled green peas (about 3/4 pound unshelled green peas)

1/4 cup (1 ounce) grated fresh Parmesan cheese

1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme

1 teaspoon grated lemon rind

1/4 teaspoon black pepper

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