Heat 1 tablespoon of olive oil in a large pan and fry the asparagus for 5 minutes until it softens a bit. Add the diced courgette and continue to cook for another 5 minutes until both the asparagus and courgette are soft. Remove them from the pan and set aside.

In the same pan, heat the rest of the olive oil and fry the shallot for 1-2 minutes until it softens. Add the garlic and continue to fry for 20 seconds until fragrant.

Next, add the rice to the pan and toast it for about 2 minutes, stirring frequently. Lower the heat and add the white wine, lemon juice, and lemon zest and cook for 1-2 minutes until the alcohol evaporates.

Pour ¼ of the stock in the pan and cook until the liquid is absorbed, stirring as needed. Continue to add the stock one quarter at a time until the rice is creamy and soft. The rice is done when it's tender but still has a bit of a bite. Return the fried asparagus and courgette to the pan and stir well.

Stir in the nutritional yeast, rocket, and pine nuts. Season to taste and serve immediately, with extra rocket and toasted pine nuts on top, if you like.