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Risotto with Peas, Marjoram, and Asiago

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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.

Source: Martha Stewart Living, June 2002
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Ingredients

Directions

Cook's Notes

Perfect risotto is easy to make; the key is to be sure the stock is fully incorporated after each addition and to avoid overcooking the rice. If you prefer, you may use Parmesan instead of Asiago cheese in this recipe.

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