• 4 tablespoons olive oil
  • 1 onion, chopped
  • pinch of saffron threads
  • 225 g (7½ oz) Arborio rice
  • 1.2 litres (2 pints) vegetable stock
  • 175 g (6 oz) fine asparagus spears, trimmed and cut into 5 cm (2 inch) lengths
  • bunch of spring onions, cut into strips
  • 175 g (6 oz) midi plum tomatoes on the vine, halved
  • 125 g (4 oz) frozen peas
  • 3 tablespoons flaked almonds, toasted
  • 3 tablespoons chopped flat leaf parsley
  • salt

Heat 1 tablespoon of the oil in a large, heavy-based frying pan, add the onion and saffron and cook over a medium heat, stirring frequently, for 5 minutes, until the onion is softened and golden. Add the rice and stir well, then season with some salt. Add the stock and bring to the boil, then cover and simmer, stirring occasionally, for 20 minutes until the stock is almost all absorbed and the rice is tender and cooked through.

Meanwhile, heat the remaining oil in a separate frying pan, add the asparagus and spring onions and cook over a medium heat for 5 minutes until softened and lightly charred in places. Remove from the pan with a slotted spoon. Add the vine tomatoes to the pan and cook for 2–3 minutes on each side until softened.

Add the peas to the rice and cook for a further 2 minutes, then add the asparagus, spring onions and tomatoes and gently toss through. Scatter with the almonds and parsley and serve.

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