Spring herb risotto

Method

1. Heat the stock to simmering point in a saucepan. Roughly grind the saffron with a tiny pinch of salt using a teaspoon. Mix into the stock.
2. Put the oil in a wide heavy-based saucepan. Set over a low heat. Gently fry the onions for 10 minutes or until soft. Add the rice and stir for 2 minutes until it looks translucent.
3. Mix in the wine and once it has been almost absorbed, stir in a ladleful of hot stock. Simmer briskly, stirring regularly. Once the stock has been absorbed, add another ladleful of hot stock. Keep repeating the process. After about 18-20 minutes the stock should be used up and the rice will be tender and cooked.
4. Wash the watercress and spinach, then dry on kitchen paper and roughly chop.
5. Remove the risotto from the heat. Stir the watercress, spinach, herbs and cheese into the rice. Season to taste. Serve with extra Parmesan.