INGREDIENTS
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1 1/2 tablespoons good extra virgin olive oil
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1 1/2 tablespoons unsalted butter
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3 cups chopped leeks, white and light green parts (2 - 3 leeks depending on size)
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1 cup chopped fennel (video on how to prepare fennel in Carol's notes)
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1 1/2 cups arborio rice
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2/3 cup dry white wine
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4 - 5 cups simmering chicken stock
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1 pound thin asparagus (cut diagonally in 1-1/2 inch lengths - discard the tough ends)
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10 ounces frozen peas, defrosted (see cook's tip about peas in Carol's notes)
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1 tablespoon freshly grated lemon zest (2 lemons)
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kosher salt and freshly ground black pepper
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2 tablespoons freshly squeezed lemon juice
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1/3 cup mascarpone cheese
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1/2 cup freshly grated parmigiano-reggiano, plus extra for serving
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3 tablespoons minced fresh chives, plus extra for serving