Fry a couple cloves of garlic and a chopped onion in olive oil with a bit of salt.
When onions start to soften, add in chopped asparagus and chopped mushrooms. When all soft, leave in the pan. Meanwhile in a different pan, cook the risotto rice in vegetable stock, keep adding stock until rice is cooked, keep stirring. Add a bit of black pepper and coriander.
Add in vegetables to risotto when rice is cooked, stir it all up and add peas, cook through for a couple of minutes, continuously stirring. Then it’s ready.
And for the salad:
Rocket leaves, iceberg lettuce, lamb’s lettuce, tomatoes, cucumber, plum tomatoes and crushed nuts (blanched almonds work well)
Chuck it all in a bowl and add dressing of your choice. Lemon juice, olive oil and balsamic vinegar usually does the trick.