Bring vegetable stock to the boil in a separate pan; once at the boil, reduce heat and keep warm.
Heat a glug of olive oil in a large frying pan (you could even use a paella pan). Add the shallots and garlic to the pan and cook on a very low heat until the shallots become translucent.
Now add vinegar to the pan and let reduce. Meanwhile measure out the rice and rinse with cold water, then add to your pan. Stir to coat and cook for a minute or two, then add a ladleful of stock. Simmer, stirring frequently. Continue adding stock and stirring until the rice is tender. After 10 minutes, add the juice of 1 lemon and salt and pepper. I never give measurements for seasoning; I think it’s important to season your food to your personal taste.
Ten minutes before the rice is ready, add the asparagus and peas.
Once your rice is tender, take your risotto off the heat and add the juice of another lemon, then stir in coriander, spinach, rocket and watercress, and season once more with sea salt and black pepper. Make sure your risotto ingredients are well mixed; mixing now will mean that your salad leaves will wilt nicely, even though your pan is off the heat.
To serve, grate the zest of one lemon over your risotto.