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1
To prep, discard the tough ends of the asparagus and cut the tips diagonally in 1 1/2-inch lengths.
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2
Blanch in boiling salted water for 4 to 5 minutes, until tender.
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3
Drain and cool immediately in ice water.
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4
Heat the olive oil and butter (or margarine, if using) in a medium saucepan over medium heat.
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5
Add the leeks and fennel and saute for 5 to 7 minutes, until tender.
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6
Add rice and stir for a minute to coat with the oil and butter.
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7
Add white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.
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8
Add the stock, two ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more.
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9
The whole cooking process will take 25 to 30 minutes.
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10
When the risotto has been cooking for 15 minutes, drain the asparagus and add to the risotto with the peas, lemon zest, 2 teaspoons of salt and 1 teaspoon pepper.
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11
Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
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12
Whisk the lemon juice and mascarpone together in a small bowl.
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13
When the risotto is done, turn off the heat and stir in the mascarpone mixture, plus the Parmesan cheese.
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14
Allow to sit off the heat for a few minutes, sprinkle with salt and pepper to taste, and serve hot with a sprinkling of chives and more Parmesan cheese.
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15
Gustare!
