Step 1

Place stock and saffron in a saucepan. Cover. Bring to the boil over high heat. Reduce heat to low. Simmer until needed.

Step 2

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Add rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Boil for 1 to 2 minutes or until wine is reduced by half.

Step 3

Add 1/3 cup stock to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, adding 1/3 cup at a time, until all liquid has absorbed and rice is tender and creamy, adding peas to rice mixture with final 1/3 cup stock.

Step 4

Cook for 5 minutes or until peas are heated through. Remove from heat. Stir in cheese and butter. Season with salt and pepper. Serve topped with cheese.