Spring risotto with asparagus, fennel and spinach

Ingredients

• 1 fennel, end removed and finely diced
• 1 tablespoon rapeseed oil
• 2 cloves of garlic
• 80g asparagus, washed, end removed. Cut off the spears and slice the stalks.
• 1 spring onion, sliced
• 1 large handful basil, finely chopped
• 150g Arborio rice
• 100ml white wine
• 500ml chicken stock or water mixed with 1 teaspoon vegetable bouillon
• Knob of butter
• 30g Parmesan, finely grated
• Juice of 1/2 lemon
• 1 pinch of Maldon sea salt
• A good grind of black pepper