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Mushroom and Pea Risotto

A creamy risotto plate. Use Shiitake mushrooms if possible, they add that particular flavour to the dish.

Ingredients:
Makes 4 servings

4 cups chicken or vegetable broth
1 tbsp salted butter
1/2 cup onion, finely chopped
1 large clove garlic, minced
1 cup uncooked Arborio rice
1/2 cup dry white wine
1 tbsp extra-virgin olive oil
4 cups thinly sliced shiitake mushrooms (or regular mushrooms)
2 tsp fresh thyme, chopped
3/4 cup frozen green peas
6 tbsp grated fresh Parmesan cheese, divided
1/4 tsp freshly ground black pepper
salt

Directions:
Heat the oil in a large pan over medium-high heat. Add the mushrooms to the pan and cook for about 5 minutes, or until tender. Set aside.

In the meantime, in a medium saucepan, heat the broth over low heat and keep warm at a simmer. In a large pan, melt the butter over medium heat. Add the onion and cook until translucent, about 2 minutes. Add the garlic and cook for about 30 seconds while stirring.

Add the rice, stir well and cook for about 1 minute. Add the wine and cook until liquid is absorbed, stirring regularly. Stir in 1/2 cup of the broth and cook until the liquid is absorbed, whilst still stirring regularly. Add the remaining broth 1/2 cup at a time, stirring constantly, until each portion of the broth is absorbed before you add the next 1/2 cup. This should take about 20 minutes total.

Add the mushrooms, thyme, peas, 1/4 cup of the cheese, salt and pepper to the risotto. Stir and cook for 3 minutes until everything is warmed. To serve sprinkle with the remaining cheese.

Adapted from Original Recipe

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