Summer Vegetable Risotto

6 handfulls arborio rice
Olive oil
1 bulb garlic
1 C cippolini onions, sliced thin
Handful fresh thyme
1 pint cherry tomatoes, halved
4 yellow squashes, chopped
1 C english peas, shelled
1 bunch asparagus, chopped into 1/2 inch pieces
2 C fresh corn kernels, removed from the cob
4 C vegetable broth
1/2 C white wine
Butter

Chop the top off the garlic bulb and wrap the bulb in foil, leaving an opening at the top. Place in the oven at 400 degrees and roast for 30-40 minutes. Remove from the oven, let cool, and then squeeze the garlic out of the paper and set aside.

Start the risotto by caramelizing the onion in a little olive oil. Once the onions are golden brown, deglaze the pan with the white wine and let it cook off. Add the rice and toss to coat in the oil. Add about a cup of broth and bring to a boil. After you have added the first cup of liquid, add a couple pinches of thyme, and the roasted garlic. When almost all of the liquid has been absorbed, add more. Keep adding broth until it runs out, and then use water. You want to keep the rice bubbling, but not sticking to the bottom of the pan, so you will need to keep stirring constantly for about 45 minutes. Once the rice is soft, add the vegetables and simmer until cooked through. Season as necessary, and remove from the heat. Add a tablespoon of butter (or two for a large amount) and let melt into the rice.