Spring risotto with asparagus and peas

Name: Spring risotto with asparagus and peas
Ingredients: 450g asparagus (approximately 250g, once you’ve trimmed off the woody ends), thinly sliced on the diagonal; 1 cup fresh or frozen peas; 2 tablespoons butter; 1 litre boiling water; 3 teaspoons Better than Bouillon chicken base; pinch saffron (optional); 2 tablespoons olive oil; 1 large onion (approx 20g), finely diced; 4 cloves garlic, finely minced; 400g (1 3/4 cups) arborio rice; 1 cup dry white wine; sea salt; freshly ground black pepper; 75g Parmesan cheese, freshly grated