First, finely chop the onion and garlic. Also chop off the hard ends of the asparagus spears (a good test for this is to bend the spear in your hands and see where it naturally breaks). Thaw the peas and carrots, as well as the shrimp.

In a large saucepan cook the peas, carrots, and shrimp in a tablespoon or two of olive oil over high heat. Season with salt and pepper. You're really not looking to cook these ingredients, as they are already cooked, but rather to sear in some salt and pepper flavor. After a couple minutes, remove these ingredients to a plate and set aside until you need them later.

Next, place the asparagus on a baking sheet or in a large cast iron pan. Toss with 2 to 3 tablespoons olive oil and season with salt and pepper. Bake at 375°F until bright green and softened. Depending how soft you prefer your asparagus, you can adjust the bake time, but I like to let it bake while I prepare the risotto (about 15-20 minutes).

In a small pot combine the wine and vegetable stock. Simmer (over very low heat). Having these elements warm will help them to cook into the rice faster. This step is not absolutely necessary, but I find that it does save me some time.

In the large saucepan, heat a tablespoon of olive oil over medium-high heat. Sauté the onion and garlic just until they begin to soften and become very fragrant (1 to 2 minutes). Toss in the rice and cook for another 2 minutes until it begins to look translucent. Now begin adding the wine/stock mixture, half a cup at a time, stirring until it's mostly absorbed before adding more. Continue until the rice is cooked through. I usually taste a few grains of rice once I've used most of the wine/stock mixture. You may not need all of the liquid, but you'll at least get close.

Season with salt and pepper. Now stir in the peas, carrots, and shrimp. Cook until everything is warm. Last, stir in the cheese.

Check on your asparagus. Serve the risotto alongside the baked asparagus. Sprinkle the chopped thyme over the top before serving.