Fresh peas provide contrasting color, a gentle pop when bitten, and summery flavor when added to traditional risotto. The dish is made with Arborio rice, chicken stock, fresh marjoram, and Asiago cheese.
Choose peppers according to availability and preference; Italian frying peppers, Anaheim chiles, and bell peppers are good options. Keeping the stems intact, split thin, long peppers in half -- retain seeds of spicy chiles if more heat is desired -- or quarter large bell peppers lengthwise. Instead of Asiago, try other good melting cheeses, such as provolone or mozzarella.