Asparagus And Goat Cheese Risotto

• 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

1. Combine 3 cups water and stock in medium saucepan; bring to a boil. Reduce heat to low; simmer, covered.
2. 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.
3. 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).
4. 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.

vegetable stock, olive oil, onions, garlic, arborio rice, vermouth, frozen peas, thyme, goat cheese

Taken from recipes-plus.com/api/v2.0/recipes/30903 (may not work)