Spring Vegetable Risotto
['1 cup medium-grain rice, such as Arborio, Carnaroli, or Vialone', 'Nonstick cooking spray', '4 Tbsp 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', '1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth', '2 1/2 cups chicken broth', '"1 cup shelled fresh fava beans (see Cooks Note)", 1 cup shelled English peas', '1/3 cup 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 Tbsp 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 Tbsp butter and the Parmigiano. Season with salt and pepper. Serve immediately.
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