1 large bunch of asparagus, chopped into 1-inch pieces
zest of a lemon
juice from 1/2 lemon
1/4cup freshly grated parmesan
1/4 freshly grated pecorino
2 tablespoons mint
large handful parsley
Heat 2 tablespoons of butter in a large saucepan over medium heat. Add the leeks and saute for 5 to 7 minutes, until tender. Add the rice and stir. Toast the rice for 2-4 minutes until slightly golden. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, about 1/3 cup, stirring frequently and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
After the first ten minutes of cooking, add in the asparagus.
With the final amount of stock, also add in the peas, both kinds of cheese, lemon juice and zest, salt, and pepper
When all the stock has been absorbed finish with the last 2 tablespoons of butter and herbs, stir to combine.