Spring Green Risotto

INGREDIENTS

5 cups

chicken broth or stock

1 1/2 tbsp

olive oil

1 1/2 tbsp

unsalted butter

shallots, minced

3 cups

chopped leeks, white and green parts (about 2 leeks)

1 1/2 cups

Arborio rice (medium grain rice)

2/3 cup

dry white wine

1 lb

asparagus (thin spears preferable), cut into 1-inch pieces and tough ends discarded

10 oz

frozen peas, thawed (or 1½ cups shelled fresh peas)

1 tbsp

freshly grated lemon zest

2 tsp

kosher salt

1 tsp

pepper

2 tbsp

freshly squeezed lemon juice

1/3 cup

mascarpone cheese

(cream cheese is a fine substitute)

1/2 cup

freshly grated Parmesan cheese, plus extra for serving

3 tbsp

minced fresh chives