Spring risotto with green peas and asparagus

Ingredients:

• 1.5 tbsp. l. olive oil
• 1.5 tbsp (75 g) butter
• 3 cups chopped leeks, white and light green parts only (2 pcs)
• 1 cup chopped fennel
• 1.5 tbsp. arborio rice
• 2/3 cup dry white wine
• 4-5 cups boiling chicken broth
• 450 g of thin asparagus
• 280 g frozen green peas (defrosted) or 1.5 cups fresh shelled peas
• 1 tbsp grated lemon zest (2 lemons)
• 2 tablespoons lemon juice
• 1/3 tbsp. mascarpone cheese
• 0.5 cup grated Parmesan + extra for serving
• 3 tbsp chopped fresh chives, plus extra for serving

Preparation:

1. In a medium saucepan, heat the olive oil and butter over medium heat. Add the leeks and fennel and sauté for 5-7 minutes until softened. Add the rice and stir for a minute to coat it with the onions and oil. Pour in the white wine and simmer over low heat, stirring constantly, until most of the wine is absorbed by the rice. Add the chicken broth, 2 ladles at a time, stirring frequently, until the broth is absorbed before adding more. This process should take 25-30 minutes.
2. Meanwhile, slice the asparagus diagonally into 4-cm-long pieces and discard the tough ends. Blanch them in boiling salted water for 4-5 minutes, until al dente. Drain and immediately transfer the asparagus to ice water. (If using fresh peas, blanch them in boiling water for a few minutes to remove the starch.)
3. Once the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto along with the peas, lemon zest, 2 teaspoons of salt, and 1 teaspoon of black pepper. Continue cooking and adding broth, stirring constantly, until the rice is tender but still firm.
4. In a small bowl, whisk together the lemon juice and mascarpone cheese. When the risotto is ready, turn off the heat and stir in the mascarpone mixture along with the Parmesan and chives. Remove from the heat and let sit for a few minutes, then season with salt and pepper to taste. Serve the risotto hot, sprinkled with more Parmesan and chives.