Asparagus and garden pea risotto

Fruit and vegetables

1 onion, finely chopped
1 bunch asparagus, chopped

Tins, packets and jars

250g/9oz risotto rice
290ml/10fl oz/½ pint chicken stock (or 2 stock cubes and ½ pint boiling water)

Cooking ingredients

1 tbsp olive oil

Dairy, eggs and chilled

100g/4oz mature cheddar, grated
25g/1oz parmesan

Other

¼ bottle white wine
150g/5oz fresh peas (shelled weight)

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