In a large dutch oven on medium high heat, add 1 TBSP of BUTTER and 1 TBSP of OLIVE OIL. Add the MUSHROOMS to the pot. Sauté for 5-7 minutes until the mushrooms become browned on the edges. Remove the mushrooms from the pot, set aside.

Pour STOCK into another medium size sauce pan and heat until just steaming.

Add the additional OLIVE OIL & BUTTER to the pan and toast the RISOTTO for 5 minutes until opaque.

On medium heat, gently ladle in the hot STOCK one ladle at a time, stirring the risotto constantly until the stock is absorbed. Continue adding stock until risotto is plump and has just a tiny amount of bite- this will take about 15-20 minutes.

Add the WINE, SALT, PEPPER, RED PEPPER FLAKES and HERBS de PROVENCE. Stir well to combine until the liquid is absorbed. Add back in the MUSHROOMS, ASPARAGUS and ARTICHOKES. Gently with a fork, add in the SPINACH and fluff the risotto/rice and the spinach together. Finally, stir in the MASCARPONE and PEAS and IF needed the LIQUID from the ARTICHOKES. Cook for another minute or two.

REMOVE from heat and cover the dish.

Let the risotto rest, off heat, for 5 minutes. Finally, add in the lemon zest and juice. Stir well to combine all the flavors. Check for seasonings and add in more salt etc. if desired.