Heat the oil in a large pan over medium-high heat and cook the onion for 2 minutes. Add the mushrooms, stirring frequently, until golden, about 5 minutes.
Stir in the rice and garlic and cook for 2 minutes, to coat the rice.
In a separate bowl mix together the Knorr Vegetable Stock Pot and water and set aside.
Stir in the wine, and cook for 2 minutes. Add the stock to the rice a third at a time, bringing the rice back to the boil and simmering for 5 minutes over low heat each time.
With the final addition of stock also add the sugar snaps and cheese. The risotto should be creamy and tender. Season (to taste) with salt and pepper.
Serve topped with a little extra grated cheese.