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