Finely dice the onion and celery and add to a large saucepan with the olive oil, salt and pepper.
Fry on a medium to low heat for 10 minutes stirring regularly.
Finely chop the garlic and add to the pan along with the thyme.
Continue to cook for a further 2 minutes before stirring in the rice.
Heat the vegetable stock in a separate saucepan and add a ladle to the pan.
Stir the pot frequently until all the stock has been absorbed then add another ladle.
Continue this process until you have used all all of the stock or the rice is cooked.
This process may take 20-25 minutes. If the stock runs out before the rice is cooked, add hot water.
Grate the parmesan and roughly chop the parsley. Add both to the pot, stir together, cover and leave off the heat.
To make the vegetables, roughly chop the asparagus and add to a frying pan with the olive oil.
Fry on a medium to high heat for 1 minute.
Chop the spinach and add to the pan with the peas, garlic and thyme and cook for another 3 minutes.
Squeeze the lemon over the top and season with salt and pepper.
To serve, place a large portion of the risotto on a plate and garnish with the vegetables.