Callum Hann’s Asparagus & snow pea risotto with fetta & hazelnuts - A better choice!

Ingredients

• 1L Reduced-salt vegetable stock
• 1 tbsp olive oil
• 1 Brown onion, finely chopped
• 1 fennel bulb, ½ Diced, ½ Finely shaved
• 4 Garlic cloves, thinly sliced
• 1 Cup arborio rice
• ½ Cup dry white wine
• Pinch of salt
• 2 Bunches of asparagus, cut into thirds
• 2 Cups snow peas
• Zest and juice of 1 lemon
• 50g Fetta, crumbled
• ¼ Bunch basil, leaves picked and torn
• ¼ Cup roasted hazelnuts, roughly chopped