Ingredients

Steps

• Heat olive oil in a large saucepan and cook onion for five minutes until softened.
• Stir in rice and cook for two minutes until slightly opaque.
• Carefully pour in the wine and chicken stock.
• Cook and stir frequently for 12 to 15 minutes until rice is cooked.
• Boil asparagus and peas in water for three minutes then drain well.
• Stir the cooked vegetables and cheddar cheese into the risotto.
• Grate parmesan over the top before serving.