Asparagus And Goat Cheese Risotto - cooking recipe

Ingredients

3 cups vegetable stock
1 tbsp olive oil
2 medium onions, chopped finely
2 cloves garlic, crushed
2 cups arborio rice
1/2 cup vermouth
8 oz asparagus, coarsely chopped
1/2 cup frozen peas
2 tbsp lemon thyme leaves
5 oz goat cheese, crumbled

Preparation

Combine 3 cups water and stock in medium saucepan; bring to a boil. Reduce heat to low; simmer, covered.
Heat oil in large saucepan on medium-high heat. Cook onion and garlic, stirring, until soft. Add rice; stir to coat in onion mixture. Add vermouth; cook, stirring, until liquid is almost evaporated.
Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).
Add asparagus, peas, 3/4 of the thyme and 1/2 the cheese to risotto; cook, stirring, until asparagus is tender. Serve risotto sprinkled with remaining thyme and cheese.