Couscous Risotto With Shrimp, Asparagus And Peas Recipe

• 1 1/2 c. frzn green peas
• 24 x asparagus spears - (abt 12 ounce) trimmed, and cut into 1" pcs
• 3 med carrots peeled, and cut into matchstick-size strips
• 3 ounce snow peas trimmed, and cut diagonally in half
• 6 Tbsp. extra virgin olive oil
• 32 x uncooked large shrimp peeled, deveined
• 1 x onion minced
• 1/2 c. minced shallots
• 4 c. uncooked Israeli couscous
• 1 lb plum tomatoes - (abt 8) seeded, minced
• 2 c. dry white wine
• 2 c. vegetable stock or possibly canned vegetable broth
• 1 c. whipping cream
• 1 c. freshly-grated Parmesan cheese (abt 3 ounce)
• 3 Tbsp. unsalted butter
• 2 Tbsp. minced fresh Italian parsley Salt to taste Freshly-grnd black pepper to taste

Directions