Mushroom and pea risotto

Ingredients

• 1½ cups arborio rice
• 12 oz cremini mushrooms
• 1 yellow onion
• 2 cloves garlic
• 1 cup frozen peas
• 6 cups vegetable broth
• 3 oz parmesan
• 2 tbsp butter
• 2 tbsp olive oil

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Method

1. Brown the sliced mushrooms in oil; set aside. Soften onion and garlic in the same pan.
2. Toast the rice 1 minute, then add warm broth a ladle at a time, stirring, for about 20 minutes.
3. Stir in the peas and mushrooms for the last 3 minutes.
4. Off the heat, beat in butter and parmesan. Season.

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