Spring Risotto recipes

Name: Spring Risotto recipes
Ingredients: 1 bunch asparagus, woody ends trimmed, cut into 2-inch/5cm lengths; 8 oz/230g English peas, shelled; 8 oz/230g sugar snap peas, stems and strings removed; 6 oz/170g fiddlehead ferns (optional); 1 Tbsp olive oil; 2 cloves garlic, minced; 1/2 yellow onion, minced; 2 cups/400g arborio or carnaroli rice; 1 cup/240ml dry white wine; 1 cup/240ml plus 1 qt/960ml chicken stock (homemade or store-bought), hot; 2 tsp sea salt, plus more; ground black pepper; 1/2 cup/50g grated Parmesan cheese; 1/3 cup/85g store-bought basil pesto