Artichoke, asparagus, broad bean and almond pilaf

Method

1. Heat the olive oil in a sauté pan or large frying pan over a low-medium heat and add the onion. Cook without colouring for 5 minutes or so until softened and translucent. Add the rice, coat thoroughly in the oil, then pour in the stock along with a pinch of salt. Bring to a gentle simmer, then turn the heat to low, cover with a lid and cook for 15-20 minutes until the rice is plump and tender and the liquid has nearly all disappeared.
2. Meanwhile, melt the butter in a separate frying pan and, when sizzling, add the chopped asparagus stems with some seasoning. Fry for a few minutes until they colour and shrivel a little, then toss in the almonds with the asparagus tips and cook for another 2-3 minutes. Add the garlic and broad beans, warm through for 2 minutes, then stir in the artichoke hearts and set aside.
3. When the rice is almost cooked, take the lid off and cook uncovered for 2 minutes more. Toss through the asparagus mixture, parsley, pecorino and lemon juice, check the seasoning and serve immediately.