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Heat oil in a large saucepan over medium-high heat, then add shallots and garlic and cook until soft, about 2 minutes.
Add rice and cook, stirring for 1 minute, then add stock and bring to a boil. Cover, lower the heat, and simmer until rice is just tender, 35 to 45 minutes.
Add sugar snap peas, asparagus, and green peas, and season with salt and pepper. The key to making this soup truly delicious is getting the seasoning right, so if you need more salt, add some and taste again. Taste and adjust.
Simmer for another 2 or 3 minutes and serve immediately; this way the vegetables stay crisp and bright.