Risotto With Peas, Asparagus, Spring Onion, And Goat Cheese

Ingredients

1 T butter

1 T olive oil

1 leek, white & light green chopped

1 tsp dijon mustard

1 C arborio rice

1/2 C dry white wine

4 C chicken stock

1 spring onion, chopped

1 C asparagus, blached and chopped

1 C peas

6 oz goat cheese, soft

Can Be Vegetarian, Just Substitute Veggie Stock For Chicken Stock

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