Spring Green Risotto with Artichokes

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 (or vegetable) stock or preferably homemade
• 1 pound thin asparagus
• 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
• 8 ounces frozen artichoke hearts, defrosted
• 1 tablespoon freshly grated lemon zest (2 lemons)
• Kosher salt and freshly ground black pepper
• 1/3 cup mascarpone cheese, preferably Italian
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons minced fresh chives, plus extra for serving

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