2 tsp olive oil
1 onion finely diced
1/2 red capsicum deseeded finely diced
1/2 yellow capsicum deseeded finely diced
2 garlic cloves minced
1/2 cup aborio rice
2 tsp smoked paprika
1 bay leaf
1 cup vegetable stock (liquid)
1/2 cup artichoke hearts drained halved
1/2 bunch asparagus trimmed cut into 3
1/4 cup peas
1/4 cup kalamata olives
1/4 cup parsley roughly chopped
STEP 1 Heat oil a large frypan over medium heat and cook onion and capsicums for 5 minutes. Add garlic, rice and paprika, and cook for 1 - 2 minutes, stirring to coat the grains. Add stock and bay leaf, reduce the heat to medium-low and cover. Cook for 12 - 15 minutes (do not stir) until rice is just cooked.
STEP 2 Add artichokes, asparagus, peas and olives, and cook, uncovered, for 2 minutes to warm through. Serve topped with fresh parsley, a squeeze of lemon juice and lemon wedges.