Asparagus And Tomato Risotto

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1½ tablespoons extra virgin olive oil

½ cup finely chopped shallots (about 2 small)

½ teaspoon sea salt, divided

½ teaspoon freshly ground black pepper, divided

1½ cooker cups Arborio rice

½ cup dry white wine

6 ounces asparagus, cut into ½-inch pieces

3 cups chicken stock, hot

1/3 cup grated Parmesan

1 tablespoon unsalted butter

½ cup chopped tomatoes

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