Spring Vegetable Risotto with Asparagus Peas Radishes and Leeks
Ingredients
- 6 tablespoons unsalted butter (divided)
- 2 leeks (white and light green parts only, sliced)
- 1 cup arborio rice
- ¼ cup dry white wine
- 3 cups low sodium chicken (or vegetable stock, plus more as needed, warmed)
- 1½ cups radishes (quartered)
- 1½ cups asparagus (chopped )
- salt and freshly cracked black pepper (to taste)
- 1 teaspoon lemon zest (from about 1/2 lemon)
- ¾ cup frozen peas (thawed)
- 1 cup parmesan cheese (grated, plus more for garnish)
- ½ cup mascarpone cheese
- 1 tablespoon chives (chopped, plus more for garnish)
Instructions
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