Method

1. Simmer the stock for 5 minutes in a large saucepan, adding the asparagus and peas for the last 3 minutes.
2. Strain the stock into a jug and set the vegetables aside.
3. While the stock is simmering, heat the oil in a large frying pan.
4. Add the onion to the pan and gently fry for 5 minutes, stirring all the time.
5. Add the rice and continue to stir for 2 minutes until the grains become see-through at the edges.
6. Add the wine and 100ml / 4 fl oz. of the stock and allow to simmer until all the liquid has been absorbed.
7. Pour in another 100ml / 4 fl oz. of the stock and stir.
8. Continue adding the stock and stirring. After about 7 minutes when half of the stock has been added, add the peas and asparagus.
9. Continue adding the stock slowly until all the liquid has been absorbed. This should take about 10 minutes.
10. Turn off the heat and stir in the Parmesan or rennet-free alternative.
11. Season with black pepper and serve sprinkled with the parsley.