Heat oil in a large saucepan, cook frozen Birds Eye Chopped Onions and rice for 1-2 minutes. Add stock and wine, cover and simmer for 15 minutes, stirring regularly.
Continue cooking for a further 4-5 minutes uncovered or until liquid is absorbed. Remove from heat and stir in Edgell Asparagus, Edgell Super Sweet Corn Kernels and cheese.
Season to taste and serve sprinkled with extra cheese.