Healthier risotto primavera

Name: Healthier risotto primavera
Ingredients: 350g bunch asparagus; 2 tbsp olive oil; 1 bunch (about 9) spring onions, ends trimmed, sliced; 175g fresh or frozen pea; 250g shelled fresh or frozen broad bean; 2 tbsp shredded basil; 2 tbsp snipped chive; 1 tbsp finely chopped mint; finely grated zest 1 lemon; 1.7 litres/3 pints vegetable bouillon (we used Marigold); 4 shallot, finely chopped; 3 plump garlic clove, finely chopped; 300g carnaroli or arborio rice; 150ml dry white wine; 25g Parmesan (or vegetarian alternative), grated; 25g rocket leaves