Asparagus and Shrimp Risotto / Italian Mediterranean

140g risotto rice 
70g cooked asparagus, cut in one-inch pieces 
70g precooked shrimp 
4 Cups vegetable or chicken stock 
1/2 cup parmesan cheese 
2 tsp extra virgin olive oil 
1 tsp of chopped shallot 
1 1/2 tsp chopped parsley 
1 glass dry white wine 

1. In a pan, heat the extra virgin olive oil over a medium heat. 
2. Add the shallots and cook for two minutes. 
3. Add the asparagus, then cook for another minute.
4. Toss in the risotto rice, then toast lightly, stirring continuously for about 2 mins. 
5. Add the glass of wine, then continue to stir until almost all of the liquid has been absorbed. 
6. Next gradually add the stock, about 1/4 cup at a time, stirring constantly. This may take some time. When the risotto rice has absorbed all of the stock, add the shrimp and stir gently for 2 minutes. 
7. Once done, add the parsley and Parmesan cheese. Serve hot.