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The Boston Globe

Food & dining

Recipe for Risotto with fresh pea and scallion puree

Serves 4

“I just love fresh peas and I know it’s finally spring when I get peas in my CSA share,” writes Jane Ward of Amesbury. Ward got creative when she had too few peas to make either a soup or a side dish. “I also had a bunch of scallions in front of me,” she says, “and the vibrant green colors inspired me. I thought of the bright magenta of creamy beet risottos and figured I could do something similar with the peas and scallion tops.” After stirring her risotto, she adds the puree with freshly grated Parmesan. For a polka dot effect, fold in some of the tender green orbs right at the end.

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