Lemony Spring Risotto

All things green are the key ingredients in this risotto, baby zucchini, leeks, artichokes, asparagus, chives and peas. One bite and you know spring is here to stay!
The fresh peas and those cute tiny zucchini came courtesy of Trader Joes, the few asparagus and chives came right out of our garden.
Freshly grated Parmigiano Reggiano and a healthy dose of grated lemon zest highlights all the vegetables and compliments the whole dish!
A cup of peas, 2 small leeks sliced, 4 asparagus spears sliced, 1/2 can of artichokes drained, baby zucchini, precooked ( I did mine for a couple of minutes on a grill pan) snipped chives and the zest from 2 small lemons.
You’ll also need 1 box of chicken or vegetable stock warmed up on the stove and 1 1/2 cups of  arborio rice, 1/4 cup of white wine and 3/4 cup or so of grated Parmigiano Reggiano.
Here’s what you do
Saute your leeks and some of the chives in a combination of olive oil and butter. Add rice and stir until coated then add wine and simmer on low until wine is absorbed. Start adding stock ladle by ladle until all is gone and absorbed. Fold in all your veggies, lemon zest and cheese adding salt and pepper to taste along with more chives for garnish.Enjoy!