Shrimp and Spring Vegetable Risotto

Name: 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