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When diners at Boulder’s Oak at Fourteenth ask chef Steve Redzikowski what to order, he typically steers them toward his risotto, which he layers with flavor by using seasonal ingredients like English peas. Redzikowski makes a light broth from the pods to cook the rice and folds in plump peas just before serving to add a pop of fresh, spring flavor. Serve the risotto with a squeeze of lemon juice and showering of salty Parmesan, or take some liberties to make the recipe your own. Ramps, asparagus or grilled prawns would all be fitting additions to this simple dish.
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