Shrimp and Spring Vegetable Risotto

Ingredients

• 3 tablespoons unsalted butter
• 3 tablespoons fruity olive oil
• 1/2 cup chopped scallion (white part only)
• 2 celery stalks, peeled and chopped
• 1/2 cup (packed) chopped flat-leaf parsley
• 2 cups ambra rice
• 4 cups Fish Broth, Clam Broth, Chicken Broth or canned chicken broth
• 3/4 pound asparagus, trimmed, peeled and cut into 2-inch lengths
• 1 pound medium shrimp, peeled, deveined and cut in half crosswise
• 3/4 cup shelled fresh peas or frozen tiny peas, defrosted in a sieve under warm running water
• 1 to 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped scallion (green part only)
• 1/2 cup freshly grated Parmesan cheese

Method