In a medium saucepan, bring your chicken broth to a gentle simmer over medium-high heat, then reduce the heat to low to keep it warm.

In a large pot, melt 3 tablespoons of unsalted butter over medium-high heat. Add the sliced leeks and assorted mushrooms, seasoning them with a pinch of kosher salt and black pepper. Sauté for about 8-10 minutes, or until the vegetables are golden and fragrant.

Incorporate minced garlic and cook for an additional minute, stirring constantly to meld the flavors.

Stir in 1 ½ cups of Arborio rice and toast it for about 3 minutes.

Add ½ cup of dry white wine, stirring until the liquid is fully absorbed.

Begin adding the warm chicken broth one cup at a time, stirring constantly. Allow the risotto to absorb each addition before adding the next.

In a separate pan, melt 3 tablespoons of butter over medium heat. Add sliced radishes and sauté until golden, about 5 minutes.

Once the risotto is creamy and thick, stir in ½ cup of grated Parmesan, ¼ cup of heavy cream, the juice and zest of one lemon, 1 cup of frozen peas, and 2 cups of fresh spinach.

Mix in the sautéed radishes, fresh thyme, and chives, followed by the remaining tablespoon of butter.

Taste the risotto for seasoning, adjusting salt and pepper as needed. Remove it from heat, and transfer the creamy risotto to a serving dish.

Garnish with additional chives and lemon zest for a burst of color and freshness. Serve warm.