Spring Green Risotto

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1 1/2 tablespoons good olive oil

1 1/2 tablespoons unsalted butter

3 cups chopped leeks, white and light green parts (2 leeks)

1 cup chopped fennel

1 1/2 cups Arborio rice

2/3 cup dry white wine

4 to 5 cups simmering chicken stock, preferably homemade

1 pound thin asparagus

10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas

1 tablespoon freshly grated lemon zest (2 lemons)

Kosher salt and freshly ground black pepper

2 tablespoons freshly squeezed lemon juice

1/3 cup mascarpone cheese, preferably Italian

1/2 cup freshly grated Parmesan cheese, plus extra for serving

3 tablespoons minced fresh chives, plus extra for serving

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