Spring Green Risotto

I made this dinner last night. It's light for a risotto and had wonderful fresh flavors. It would be perfect with a glass of Vino Verde sitting outside with friends.

1 1/2 tablespoons good olive oil
1 1/2 tablespoons unsalted butter
3 cups chopped leeks (2 leeks)
1 cup chopped fennel
1 1/2 cups Arborio rice
2/3 cup dry wine
4 to 5 cups simmering chicken stock
1 pound thin asparagus
10 ounces frozen peas
1 tablespoon freshly grated lemon zest (2 lemons)
kosher salt and ground pepper for taste
2 tablespoons fresh lemon juice
1/3 cup mascarpone cheese
1/2 cup freshly grated Parmesan cheese
3 tablespoons minced chives

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

Meanwhile, cut the asparagus diagonally in 1 1/2 inch lenghts and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water.

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. (I found that I needed to add more salt at the end, but continue to taste for the acidity and saltiness) Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

Whisk the lemon juice and the mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Serve hot.

It takes about 50 minutes start to finish. Enjoy!!