Heat olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the oil, butter, and vegetables. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
Meanwhile, cut asparagus diagonally in 1-1/2-inch lengths and discard tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in the boiling water for a few minutes until the starchiness is gone.)
When risotto has been cooked for 15 minutes, drain the asparagus and add to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until rice is tender but still firm.
Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside off heat for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese. Makes 4 dinner/6 appetizers servings.