Pea and ricotta risotto with asparagus and goat's cheese recipe

Ingredients

• 1 tbsp olive oil plus extra for drizzling
• 1 knob of butter
• 1 onion, finely chopped
• 1 garlic clove, grated
• 400 g Arborio rice
• 250 ml dry white wine
• 1 litre hot vegetable stock
• 200 g podded fresh peas
• 100 g ricotta cheese
• 30 g fresh Parmesan, finely grated
• 1 pinch salt and freshly ground black pepper
• 8 asparagus spears
• 2 x 100g soft-rind goat’s cheeses