Chop and saute onion in oilve oil until softened in a large frying pan.

Add pepper and continue to saute. Dice the thin asparagus spears and add to the pan. Saute for 2 minutes longer.

Dissolve the saffron threads in a little boiling water and allow to stand.

Add the risotto (arborio) rice to the pan and coat all grains in oil before adding the wine. Allow the wine to reduce.

Add the vegetable stock to the pan and stir well. Bring to the boil then reduce heat until simmering. Add the saffron and salt and pepper.

The rice should simmer for around 20 minutes with an occasional stir to make sure it isn't sticking to the pan.

When the rice has swollen and almost all of the liquid has been absorbed add the grated Parmesan cheese and remove from the heat. Allow the mixture to cool.

Meanwhile beat 4 eggs until light and frothy. Add these to the cooled risotto mixture and combine well.

The mixture will have become a rich dark yellow from the saffron and eggs.

Place the mixture in a baking dish or pie dish with some space for it to rise and bake in a moderate oven (180) for 50 minutes.

The dish can be eaten immediately or cooled and eaten chilled.