1) Heat oil and butter. Saute leeks and fennel - until tender (5 min). Add rice and coat with veg/oil. Add wine, simmer low -stir constantly until most has been absorbed. Add stock 2 laddles at a time, stirring constantly until all gone. 25-30 min.
2) About 15 minutes in, add asparagus, peas, lemon zest and 2 tsp salt, 1 tsp pepper. Stir and cook.
3) Whisk lemon juice and mascarpone together in a small bowl. When risotto is done, remove from heat and stir in mascarpone, parmesan and chives.
Stir with love...should be creamy, not thick like paste.
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|Serving Size: 1 Serving (1954g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2230 (57%)|
|Amt Per Serving||% DV|
|Total Fat 247.8g||330 %|
|Saturated Fat 75.1g||376 %|
|Monounsaturated Fat 100.6g|
|Polyunsanturated Fat 50.7g|
|Cholesterol 1193.7mg||367 %|
|Sodium 1407.7mg||49 %|
|Potassium 3647.8mg||96 %|
|Total Carbohydrate 95g||28 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 84.6g|
|Protein 304.4g||435 %|
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Calories per serving: 3907
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