Step 1 Bring stock to the boil in a saucepan, then set aside and cover pan to keep stock warm.
Step 2 Set a large pot over medium heat. Add olive oil, onion, thyme and garlic; cook, stirring, until translucent. Add rice and stir for 30 seconds, or until toasted. Add white wine to deglaze, cooking until it bubbles and reduces.
Step 3 Add 1 ladleful of reserved hot stock and simmer. Add more stock as needed throughout cooking, stirring occasionally, to ensure liquid just covers rice. (This risotto takes approximately 16–18 minutes to cook. If you run out of stock during this time, you can use a little hot water instead.)
Step 4 Meanwhile, set a large frying pan over high heat, spray lightly with cooking oil; add prosciutto. When prosciutto is golden, add asparagus; stir for 2 minutes, or until bright green and crunchy. Add peas; stir for 1 minute, or until thawed. Remove from heat.
Step 5 Ensure rice is al dente and has absorbed all liquid, then stir in half the prosciutto, half the asparagus and half the peas. Stir chopped dill through risotto.
Step 6 Diide risotto among 4 bowls, scatter with remaining prosciutto, asparagus and peas. Top with crumbled goat’s cheese and dill sprigs. Serve immediately.