Fennel and sage risotto

1. Bring stock to the boil in a small saucepan. Reduce heat, simmer, covered.
2. Lightly spray a medium saucepan with oil, cook fennel, onion and garlic, stirring, over medium heat, for 5 minutes or until onion softens. Add rice, stir to combine. Stir in a cup of simmering stock, cook, stirring, over low heat until liquid is absorbed. Continue adding simmering stock in cup-batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 20 minutes or until rice is tender.
3. Stir in broccoli and peas, cook, covered, stirring occasionally, for 2 minutes or until tender. Add sage and parmesan, stir to combine. Season to taste.