Roasted vegetable and cheddar risotto with whipped sun-dried tomatoes

Ingredients

• 1 and 1/2 cup aborio rice
• 1 cup dry white wine, if you won't drink it, don't cook with it.
• 1 cup sun-dried tomatoes
• 1 Leek, cleaned well and sliced in half
• 1 pound Asparagus
• 1 Shallot, minced
• 1/2 cup petite green peas
• 1/4 cup grated Parmesan cheese
• 1/4 cup Sharp white cheddar, shredded
• 1/4 cup warm water
• 2 tablespoons butter
• 4 tablespoons Olive oil
• 5 cups veggie stock
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• salt and fresh cracked pepper, to taste

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• Yield
• Serves 4-6