Wash the asparagus and then snap to remove the tough end. Cut in half on the diagonal. Cook the asparagus in a pan of rapidly boiling salted water for 3 minutes before placing in a bowl of iced water to stop the cooking process.
Peel and finely dice the onion.
Grate 75g of the parmesan and peel the garlic. Wash the rocket and watercress, remove and discard any tough stalks. Place the rocket, watercress, olive oil, parmesan and garlic in a blender. Blitz to a puree.
Heat a wide saucepan to hot, add olive oil and then fry the onion until transparent. Next, add the risotto rice and stir well to coat the rice in oil. Once the rice is transparent, add the white wine. Once the wine has been absorbed, add a ladleful of stock, stirring all the time. Allow the water to be absorbed before adding another ladleful - repeat until the rice is cooked to 'al dente'. Add the puree and asparagus pieces, stir well to warm through. Finish with a knob of butter and the grated parmesan.
Serve the risotto with a drizzle of olive oil, rocket leaves and then shave the remaning parmesan over the top.
«Add basil leaves to the puree to vary the flavour of this risotto.»