This is a very simple risotto that gets topped with quickly sauteed or stir-fried vegetables.
For the risotto:
Bring 6 C. of vegetable or mushroom broth to a simmer.
Clean and chop 3-4 Spring onions. Separate the greens from the white parts.
In a separate saucepan, toast 1 C. arborio rice in 2 T. olive oil over medium-low heat until translucent. Add 1/2 C. white wine or broth and stir until it is absorbed.
Add the broth, 1 Cup at a time, stirring on low heat until completely absorbed. Repeat with the rest of the broth, adding salt and lots of black pepper as you go. The rice should be both creamy and slightly chewy.
Stir in the chopped spring onion greens, 1 C. grated Parmesan cheese plus the zest of a whole lemon, and the juice of half the lemon (or more if you like)plus 1/4 C. olive oil.
For the vegetables: Wash 1 lb. of Asparagus and snap the tough bases off, then cut the spears into bite-sized pieces. Wash 1 bunch of chard. Remove the stems and finely chop them to make 1 C. Chop the leaves.
Heat 2 T. olive oil in a wok or cast iron skillet. Add the white parts of the spring onions plus the chard stems. Season with salt, black pepper and some red chile flakes (optional).
When the onions and chard stems are tender, add the asparagus and chard leaves. Cook on high heat until the asparagus is crisp-tender. Add the juice of 1/2 lemon just before turning off the heat.