Method:
1 Heat oil in a frying pan over a medium heat, add the tomato, mushroom and asparagus and cook for a 1-2 minutes, add the rice and stir to coat. Add the chicken stock a ladle at a time, stirring continuously until liquid is absorbed after each addition and rice is tender, sprinkle in the sugar, season with salt and pepper.
2 Scatter with parsley and stir through the butter to serve