Ingredients

• 1 tbsp olive oil
• 1 onion
• finely chopped
• 250g/9oz risotto rice
• ¼ bottle white wine
• 290ml/10fl oz/½ pint chicken stock (or 2 stock cubes and ½ pint boiling water)
• 1 bunch asparagus
• chopped
• 150g/5oz fresh peas (shelled weight)
• 100g/4oz mature cheddar
• grated
• 25g/1oz parmesan

Directions

• Heat the olive oil in a large saucepan
• add the onion and cook for about five minutes
• until softened.
• Stir in the rice and continue to stir for about two minutes while the rice cooks and becomes slightly opaque.
• Carefully pour in the wine and chicken stock.
• Cook
• stirring frequently
• until the rice is cooked through (if it gets too thick
• add more water) - this should take about 12-15 minutes.
• Cover the asparagus and peas with boiling water and rapidly boil for about three minutes. Drain well.
• Stir the vegetables and the cheddar cheese into the cooked rice.
• Grate a little parmesan over the top. This risotto is delicious served with roast chicken.