1Heat the oil in a frying pan, and add the peppers, asparagus and mushrooms. Cook over a high heat for a couple of minutes, until very slightly charred. Remove from the pan, and set aside
2In a large bowl, combine the vegetable stock with the saffron (or turmeric or paprika, if you don’t have saffron). Season with plenty of black pepper, and mix well. Add the short-grain rice to the same frying pan you used previously. Pour over the stock, making sure that the rice remains in an even layer at the bottom of the pan
3Place the cooked vegetables on top, as well as the halved cherry tomatoes and black olives. At this point you can make a pattern with the vegetables, or just throw them on
4Cover the pan, turn the heat down fairly low, and bring to a gentle simmer
5Cook, without stirring, for around 20 minutes, until the rice is just cooked
6Remove the lid, and turn the heat up for a couple more minutes until any excess liquid has evaporated, and the rice at the bottom of the pan is slightly crispy
7Serve immediately, drizzled with extra virgin olive oil, and garnished with fresh parsley and wedges of lemon.