1Preheat broiler to high. Cut bell peppers in half and discard seeds and membranes. Place skin sides up on baking sheet. Flatten with hand. Combine asparagus with 1 tbsp oil. Add to baking sheet. Broil 5 minutes. remove asparagus. Broil pepper an additional 5 minutes until blackened. Place peppers in a paper bag and close tightly. Let stand 10 minutes. Peel and chop peppers and mix with asparagus and lemon zest and set aside.
2Bring broth, water and chicken bouillon to a boil and reduce to low to keep warm.
3Heat a large saucepan to hot and add oil. When oil is hot add onion and saute a couple of minutes. Add shallots and saute 1 minute. Add garlic and salt cook 30 seconds. Add rice and cook 1 minute. Add champagne and cook until almost all evaporated.
4Remove 1/4 cup broth and mix with goat cheese and set aside.
5Add remaining broth 1/2 cup at a time stirring until absorbed and rice is cooked.
6Stir in Asparagus and red pepper mixture. Add goat cheese mixture and heat through.