Spring green risotto

Name: Spring green risotto
Ingredients: 1 1/2 tablespoons good olive oil; 1-1/2 tablespoons unsalted butter; 3 cups chopped leeks, white and light green parts (2 leeks); 1 cup chopped fennel; 1-1/2 cups Arborio rice; 2/3 cup dry white wine; 4 to 5 cups simmering chicken stock; 1 pound thin asparagus; 5 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas; 5 ounces fava beans; 1 tablespoon freshly grated lemon zest (2 lemons); Kosher salt; freshly ground black pepper; 2 tablespoons freshly squeezed 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; recipeIngredient ends

www.epicuriantime.com

Spring green risotto with leeks, fennel, asparagus, and fresh peas—savor the seasonal flavors in a creamy Arborio rice dish inspired by Ina Garten.

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