1-First, melt half of the butter (that’s 3 tablespoons) in a large pot over medium heat, then add the sliced leeks and cook until they turn translucent, which takes about 5 minutes. This sets a flavorful foundation for the rest of the dish.

2-Next, stir in the arborio rice to toast it for about 1 minute, followed by pouring in the dry white wine and stirring until it’s nearly absorbed. Now, add the warmed stock gradually, about 1/2 cup at a time, stirring frequently and waiting for each addition to absorb before adding more, until about 1 cup of stock remains. This process helps release the rice’s starches for that signature creaminess.

3-Once you’ve added the radishes with another 1/2 cup of stock and stirred until absorbed, introduce the chopped asparagus and the remaining stock, seasoning with salt as you go. Continue stirring until the rice is mostly cooked through and the vegetables are tender but still slightly firm, aiming for an al dente texture. If the risotto seems too thick, add a bit more stock to reach that slightly loose consistency.

4-Finally, stir in the lemon zest, thawed peas, and black pepper until everything blends into a creamy mix, then remove from heat. Fold in the remaining 3 tablespoons of butter, parmesan cheese, mascarpone cheese, and chopped chives for extra smoothness. Serve immediately, garnished with extra lemon zest, parmesan, and chives for a fresh finish. Stirring intermittently, about every 30 seconds, is a great tip to keep things even and prevent sticking.