Healthier risotto primavera

INGREDIENTS

• 350g bunch asparagus
• 2 tbsp olive oil
• 1 bunch (about 9) spring onions , ends trimmed, sliced
• 175g fresh or frozen peas
• 250g shelled fresh or frozen broad beans
• 2 tbsp shredded basil
• 2 tbsp snipped chives
• 1 tbsp finely chopped mint
• finely grated zest 1 lemon
• 1.7 litres/3 pints vegetable bouillon (we used Marigold)
• 4 shallots , finely chopped
• 3 plump garlic cloves , finely chopped
• 300g carnaroli or arborio rice
• 150ml dry white wine
• 25g Parmesan (or vegetarian alternative), grated
• 25g rocket leaves