Spring Vegetable Risotto

Ingredients

• 1 cup medium-grain rice, such as Arborio, Carnaroli, or Vialone
• Nonstick cooking spray
• 4 Tbsp unsalted butter, divided
• 1 garlic clove, minced
• 1 leek, tender white part only, finely chopped
• 1 cup packed baby spinach, finely chopped
• 1 fennel bulb, wispy ends removed and finely chopped
• 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
• 2 1/2 cups chicken broth
• 1 cup shelled fresh fava beans (see Cooks' Note)
• 1 cup shelled English peas
• 1/3 cup freshly grated Parmigiano-Reggiano cheese
• Salt and freshly ground black pepper

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