Method
1. In a clean frying pan heat olive oil over medium heat
2. Add onion and cook until translucent - 5 min
3. Add garlic clove and Cook - 1 min
4. Add risotto rice and stir until coated
5. Add white wine and soak the rice while stirring occasionally
6. Add vegetable stock to the frying pan bit by bit while stirring occasionally
7. Add asparagus and sugar snap peas and cook while stirring occasionally - 5 min
8. Add parmesan cheese, lemon and salt & pepper, stir thoroughly and turn off heat
9. Mix in baby spinach to the frying pan briefly
10. Transfer risotto to 3 serving plates, top with cherry tomatoes and radish
11. Spoon crème fraîche and pesto
12. Garnish with fresh parsley and sprinkle with black pepper