Spring Green Risotto with Artichokes

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Scottishprim

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1 ½ tablespoons good olive oil

1 ½ tablespoons unsalted butter

3 cups chopped leeks, white and light green parts (2 leeks)

1 cup chopped fennel

1 ½ cups Arborio rice

⅔ 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 ½ 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

⅓ cup mascarpone cheese, preferably Italian

½ 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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