Toss fennel and green garlic in extra-virgin olive oil, lemon and parsley and pinch of salt.

Heat a large skillet with extra-virgin olive oil over medium heat and add spring onions. Sauté garlic until soft. Add wine to cover the rice and cook until wine is fully absorbed. Add chicken stock ladle by ladle, stirring constantly, allowing the stock to absorb fully with each addition. (After 20 minutes, risotto should be perfectly cooked, creamy, yet still al dente.) In the last five minutes of cooking, when rice is tender and cooked, add fava beans, snow peas, lemon zest, lemon juice, crème fraiche and butter. Salt to taste.

Top risotto with fennel mix and serve immediately.