Finely chop the onion.

Heat the oil in a large pot or pan.

Add the onion and sauté until softened.

Add the minced garlic and cook for another minute.

Add the cubed aubergine and cook until lightly browned.

Add the sliced mushrooms, diced red pepper, and sliced jalapeno (or chillies).

Stir in the tiny plum tomatoes.

Add the turmeric, sweet smoked Spanish paprika, and lightly crushed cumin seeds.

Stir to combine and cook for a few minutes.

Add the arborio rice and stir to coat with the spices and vegetables.

Pour in the boiling water (or vegetable stock).

Add the ground saffron and salt (less if using stock).

Bring to a simmer, then reduce the heat to low.

Cover the pot and cook for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

Let the rice rest for 5 minutes before fluffing with a fork.

Garnish with chopped parsley or coriander before serving.