fennel, asparagus & capsicum risotto recipe

Ingredients

• 1/2 cup risotto rice (arborio rice)
• 1 small onion, finely diced
• 1 clove garlic, finely sliced
• 2 1/2 cups hot stock (chicken or vegetable
• 1/2 cup white wine, (optional)
• 1/2 large bulb of fennel, roughly chopped and fronds picked
• 1 yellow capsicum, roughly chopped
• 1 bunch of asparagus, roughly chopped
• 1/3 cup chopped parsley
• 1 tablespoon olive oil
• 1/3 cup pine nuts
• 2 heaped teaspoons nutritional yeast
• sea salt
• pepper