Mushroom and Pea Risotto

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Butter - 2 tablespoons
• Parmesan cheese - 1/2 cup, grated
• Frozen peas - 1 cup
• Vegetable broth - 4 cups
• Mushrooms - 8 ounces, sliced
• White wine - 1/2 cup
• Arborio rice - 1 1/2 cups
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the Arborio rice to the pan and stir to coat it with the oil. Cook for 2 minutes.
4. Pour in the white wine and cook until it is absorbed by the rice, stirring constantly.
5. Add the sliced mushrooms to the pan and cook until they are tender, about 5 minutes.
6. Gradually add the vegetable broth to the pan, about 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
7. Continue adding the broth and stirring until the rice is creamy and al dente, about 20 minutes.
8. Stir in the frozen peas and cook for an additional 2 minutes, until they are heated through.
9. Remove the pan from heat and stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste.
10. Garnish with chopped fresh parsley before serving.