Ingredients
Method
1.Combine the water and stock in medium saucepan; bring to a boil. Reduce heat; simmer, covered.
2.Heat oil in large saucepan; cook onion and garlic, stirring, until soft. Add rice; stir to coat in onion mixture. Add vermouth; cook, stirring, until liquid is almost evaporated. Stir in 1 cup of simmering stock mixture; cook, stirring, over low heat until stock is absorbed. Continue adding stock, in 1-cup batches, stirring, until stock is absorbed after each addition and rice is tender.
3.Add asparagus, peas, three-quarters of the thyme and half the cheese to risotto; cook, stirring, until asparagus is tender.
4.Serve risotto sprinkled with remaining thyme and cheese.
