Cauliflower Risotto with Fondue and Shrimps

Ingredients

• 1 fondue Aux 3 fromages de l'Isle by 1001 Fondues, snack size (125 g (4 oz.)
• A little olive oil
• 20 asparagus, cut into 1 cm (1/2 inch) pieces
• 1 shallot, chopped
• 750 mL (3 cups) cauliflower, cut into rice-sized pieces (you can chop it in a food processor)
• 10 large shrimps, peeled
• 1 clove garlic, chopped
• 2 Italian tomatoes, diced
• Cayenne pepper, to taste
• Chopped parsley, to taste
• Salt and pepper