Add the chicken stock to a medium saucepan and heat over medium-low. You’ll keep the chicken stock warm throughout the cooking process and ladle it into your rice, gradually, and in stages.

In a large skillet, melt the butter over medium heat. Add the leek and sauté for about 5 minutes or until tender.

Add the rice to the skillet with the leek. Cook while often stirring until the grains start to become opaque, about 3 minutes. Add the white wine and cook for 2 minutes, stirring until the rice mostly absorbs the liquid. Ladle in 1 cup of the warm chicken stock and stir. Continue cooking while still stirring regularly (every 1-2 minutes) keeping the rice and asparagus mixture at a simmer. When the liquid is mostly absorbed, add more warm chicken stock 1 cup, stirring until absorbed before adding more. Continue the process for another 10 minutes or so.

Add the asparagus and continue cooking, stirring regularly for 10 minutes, ladling the chicken stock in as you go. Add the peas and cook until warmed through. Taste the rice. It should be al dente and loose but not soupy. Be careful not to overcook or it will become mushy.

Remove from heat and stir in the Parmesan, mascarpone, lemon zest, juice, herbs, and salt. The risotto will thicken as it cools. To serve, top with more chopped herbs and a bit more lemon zest or a bit more freshly grated Parmesan.