Mushroom Pea Risotto

Ingredients

• •2 tablespoons olive oil
• •8 ounces mushrooms, sliced
• •1 small onion, finely diced
• •1 1/2 cups Arborio rice
• •5 cups vegetable broth, kept hot
• •1 cup frozen peas
• •1/2 cup grated Parmesan
• •1 tablespoon butter
• •1/4 teaspoon salt
• •1/4 teaspoon pepper
• •2 tablespoons chopped parsley

Instructions

1. 1Heat half the oil in a heavy pan. Brown mushrooms over medium-high heat 7 minutes, then transfer to a plate.
2. 2Add remaining oil and onion; cook 4 minutes. Add rice and stir 1 minute.
3. 3Add hot broth 1/2 cup at a time, stirring frequently and waiting until mostly absorbed before adding more. Cook 20 to 25 minutes until rice is creamy and tender; you may not need all the broth.
4. 4Stir in peas and mushrooms and cook 3 minutes.
5. 5Remove from heat and stir in Parmesan, butter, salt, pepper, and parsley. Serve promptly.