Crab Risotto with Mascarpone and Peas

INGREDIENTS

2 cups

low sodium or no sodium chicken stock, (or vegetable stock)

2 cups

seafood stock

1 tbsp

olive oil

2 cloves

garlic, (minced)

medium shallot, (minced)

1 1/2 cups

arborio rice

1/2 cup

white wine

1/4 cup

mascarpone

2 tbsp

unsalted butter

8 oz

lump crab meat, (checked over for bits of cartilage and shell)

1 cup

baby peas, (frozen)

2 tbsp

chopped fresh chives

1 cup

microgreens, (optional)