Bring a litre of water to the boil and dissolve the vegetable stock cubes in this.
Wash the turnip greens and remove the roots. Cut the larger leaves into smaller pieces if necessary. Cut the asparagus into 3 cm pieces. Finely dice the onion.
Sauté the onion in 2 tbsp. of olive oil for approx. 5 minutes. Stir in the rice and sauté slightly.
Add the wine and stir until it has been absorbed by the rice. Then do the same with the stock, slowly adding one spoonful after another while stirring continuously.
Add the asparagus after 10 minutes. These will cook along with the rice. Continue to stir until the rice is ready (when it’s a bit sticky but still firm). This will take approx. 20-25 minutes.
Add the parmesan cheese at the end and season with salt and pepper. Stir the turnip greens into the risotto.
TIP: This is a lovely vegetarian dish, but for a little extra bite you can add some fried prosciutto. Or an even larger helping of vegetables by adding green peas!