Shrimp and Spring Vegetable Risotto

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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