INGREDIENTS
1 1/2 tbsp
olive oil
1 1/2 tbsp
butter
850 gs
leeks
450 gs
fennel
450 gs
arborio rice
140 mls
wine
1 1/10 l
simmering chicken stock
450 gs
asparagus
280 gs
peas
1 tbsp
lemon zest
1 serving
salt and pepper
2 tbsp
lemon juice
60 gs
mascarpone cheese
50 gs
parmesan
3 tbsp
chives