Spring Vegetable Risotto

Name: 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