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Risotto with Spring Peas, Ham, and Fontina Cheese

April 17, 2013

[Photographs: Deborah Mele]

This is a simple spring risotto dish created to showcase the first spring peas I was lucky to find this year. If fresh peas are not available, frozen baby peas will work just as well. For the ham, I bought a thick slice that I simply diced into small squares a little larger than the peas. I decided to add Fontina cheese to add creaminess, in place of Parmesan which is the typical cheese used in risotto. If Fontina cheese is not available, another semi-soft, mild flavored cheese would work well in its place. When serving this risotto dish I often

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