Shrimp Risotto With Summer Vegetables

Name: Shrimp Risotto With Summer Vegetables
Ingredients: 5-5 1/2 cup homemade chicken or turkey stock; 1 cup dry white wine; 1 lb uncooked large shrimp, peeled (save the shells), deveined; 3-4 tbsp extra virgin fruity flavored olive oil; 1 1/2 cup Arborio Rice; 1 1/2 cup chopped yellow onion; 1 x garlic head, minced; 2 medium shallots; 1 lb spinach leaves, thoroughly cleaned of sand and tough stems removed; 1/2 lb sugar snap peas, ends snapped off; 3/4 lb white button mushroom, sliced; 1/2 lb asparagus, cut into 2 inch pieces, tough ends removed; 1 lb vine ripe tomatoes, chopped; 1/2 cup freshly grated Parmesan cheese; 1/4 cup chopped fresh basil; sea salt and black pepper to taste; Additional grated Parmesan cheese for finish