Risotto Primavera

Ingredients

• 1 1⁄2 tablespoons olive oil
• 1 1⁄2 tablespoons unsalted butter
• 3 cups leeks, white and light green parts chopped (2 leeks)
• 1 cup fennel, chopped
• 1 1⁄2 cups arborio rice
• 2⁄3 cup dry white wine
• 4 -5 cups chicken stock, simmering and preferably homemade
• 1 lb frozen asparagus
• 10 ounces frozen peas, defrosted
• 1 tablespoon freshly grated lemon zest (2 lemons)
• kosher salt & freshly ground black pepper
• 2 tablespoons fresh lemon juice
• 1⁄3 cup mascarpone cheese, preferably Italian
• 1⁄2 cup freshly grated parmesan cheese, plus extra for serving
• 3 tablespoons minced fresh chives, plus extra for serving

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