Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and carrot; sauté 5 minutes or until tender, stirring frequently. Add rice, garlic and bay leaf; cook 3 minutes, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth, vermouth, salt, and oregano. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Stir in cheese and remaining ingredients. Serve with roast chicken, ham, or pork.
This was a pleasing, savory side dish risotto, but I was actually disappointed that both the Vidalia spring onions and blue cheese flavors didn't come through very strongly, since their names in the title were what drew me to the recipe - I recommend increasing quantities of both! Yes, the 1/4 cup of salt is a typo; it should be 1/4 teaspoon, in which case it comes out just fine. Served with chicken and Sauvignon Blanc, which made for a nice dinner.