Risotto With Spring Vegetables

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2 cups shelled fava beans (about 1 1/2 pounds unshelled)

1/2 cup fresh green peas

4 cups Homemade Chicken Stock

2 tablespoons extra-virgin olive oil

1 cup chopped shallots

1/2 cup chopped carrot

1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice

1/8 teaspoon saffron threads, crushed

1/2 cup white wine

8 ounces thin asparagus, cut into 2-inch pieces

1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese

1/4 cup chopped fresh parsley

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

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