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Heat the Gremolata oil in the bottom of a large pan, add rice and sauté until lightly brown and aromatic. Add in the butter, onion, and garlic and sauté until onions are translucent. Add white wine and vermouth and reduce until almost dry. Add in stock one cup at a time while constantly mixing until rice is cooked, about 15 minutes.
While rice is cooking, purée 2 cups of the peas and place in a pan with the remaining butter and olive oil over medium heat. When butter is melted and puree is smooth remove from heat. When rice is cooked, stir in the parmesan asiago tapenade, about a cup of the pea purée, and the remaining whole peas. Season to taste.
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