Spring Vegetable Risotto

Ingredients for Spring Vegetable Risotto

• 190g medium-grain rice, such as Arborio, Carnaroli, or Vialone

• Nonstick cooking spray

• 4 tablespoons 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

• 120ml dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth

• 600ml chicken broth

• 240ml shelled fresh fava beans (see Cooks' Note)

• 150g shelled English peas

• 40g freshly grated Parmigiano-Reggiano cheese

• Salt and freshly ground black pepper

Place the rice in a sieve and rinse under a steady stream of cool water, stirring the grains. When the water runs clear, stop rinsing and shake the sieve to drain off excess water.

Coat the inside of a medium rice cooker with nonstick cooking spray. Set the rice cooker to the regular cycle or to quick cook if it's a fuzzy-logic machine. Melt 2 tablespoons of the butter; add the garlic, leek, spinach, and fennel; and sauté for 2 to 3 minutes, or until the leek is softened. Add the wine and bring to a boil. Add the rice and chicken broth and stir to distribute the ingredients.

Cover the rice cooker and reset to the regular cycle. Set a timer for 15 minutes. When the timer goes off, stir in the fava beans and peas. Cover and allow to steam for an additional 5 minutes on the keep-warm setting or with the machine turned off. (Many rice cookers, including all fuzzy-logic machines, do this automatically.) Stir in the remaining 2 tablespoons butter and the Parmigiano. Season with salt and pepper. Serve immediately.

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