Spring Green Risotto Recipe | Food Network UK

Ingredients

• 1 1/2 tablespoons good olive oil
• 1 1/2 tablespoons unsalted butter
• 850g chopped leeks
• 450g chopped fennel
• 450g Arborio rice
• 140ml dry white wine
• 1.1 litres simmering chicken stock, preferably homemade
• 450g thin asparagus
• 280g frozen peas, defrosted, or 225g shelled fresh peas
• 1 tablespoon freshly grated lemon zest
• Salt and freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• 60g mascarpone cheese, preferably Italian
• 50g freshly grated parmesan, plus extra for serving
• 3 tablespoons minced fresh chives, plus extra for serving