Easy recipe Asparagus Pea Risotto

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one tbsp Olive Oil one Onion, Diced one one⁄two cups Coles Brand Arborio Rice about four cups Chicken Stock, Hot one cup Boiling Water one one⁄two cups Frozen Peas one cup Grated Parmesan, plus one⁄about four cup shaved, to serve thirty g Butter, Chopped two bunches Asparagus, Cut into fivecm pieces Freshly Ground Black Pepper, to serve Heat oil in a large saucepan on medium. Asparagus Pea Risotto. Cook onion for five mins, until softened. Add rice (Recipes by ingridients rice) and stir to coat grains. Add stock and, water (Recipes by ingridients water) bring to boil and reduce heat to low. Asparagus Pea Risotto. Simmer, covered, for twelve mins, until rice (Recipes by ingridients rice) is tender. Remove pan from heat. Add peas, grated parmesan and butter. Stir until butter is melted. Add asparagus and stir to combine. Cover pan and set aside for five mins. Serve risotto in bowls topped with shaved parmesan and freshly ground. black pepper (Recipes by ingridients black pepper) .