Spring Risotto with Leeks, Peas and Asparagus - SavvyMom

Ingredients

• 4–5 cups chicken or vegetable stock
• 1 Tbsp olive oil
• 1 tsp + 1 Tbsp unsalted butter
• 1 leek, dark-green ends removed, washed and sliced
• 2 cups arborio rice
• ½ pound asparagus
• 1 cup fresh or frozen peas
• ¼ cup grated Parmesan cheese
• zest of half a lemon