Blanch the asparagus pieces in boiling water for about 3 minutes. Drain and place immediately in an ice bath. When cool, drain from the ice water and set aside.
In a small saucepan, warm the chicken stock over low heat.
In a large, deep skillet, heat olive oil over medium heat. Add the leeks/ramps and the carrot, season with salt and pepper. Sauté, stirring occasionally, for about 4 to 5 minutes or until veggies just become tender.
To the veggies, add the Arborio rice and cook about 1 minute, stirring occasionally. Add the wine and cook about 30 seconds or until the liquid is almost absorbed. Reduce heat to low, medium-low and add 1 cup of the warmed stock. Cook, stirring constantly, for about 3 to 4 minutes or until the liquid is nearly absorbed.
Adding a 1/2 cup at a time, add the remaining stock, stirring constantly, adding more only when the liquid is nearly absorbed each time. This process will take a while, about 20 to 30 minutes.
When 1/2 cup of broth remains, add in the blanched asparagus and peas to the mix when the broth is added to the rice.
When the liquid is nearly absorbed and the risotto is nice and creamy, remove from heat and add in the cheese and chives. Stir well to combine. Season with salt and pepper to taste.
If desired, drizzle with Sigona’s Basil Oil. Serve warm.