Risotto with Spring Vegetables

7 cups vegetable stock
16 baby carrots, cut in half lengthwise
8-16 asparagus spears
1 cups sugar snap peas, strings removed
2 teaspoons olive oil
1 onion, chopped
1 clove garlic, finely chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
3/4 cup freshly grated parmesan cheese
salt and pepper to taste


Bring stock to boil over medium heat
Add carrots, cook 3 minutes until almost tender
Add asparagus, cook 1 minute longer
Add peas, cook 1 minute longer
Remove vegetables from stock and place in bowl to cool, reduce heat to maintain stock at a simmer
In Dutch oven, heat oil and saute onions and garlic 3-5 minutes
Add rice and stir to coat grains
Add wine and cook over low heat, stirring frequently, until liquid has been absorbed, 2-3 minutes
Add 1/2 cup of stock at a time until rice begins to soften, about 15 minutes
Add and thyme
Continue adding stock until mixture is creamy, five minutes more
Stir in vegetables and cheese
Salt and pepper to taste