Pea and Mushroom 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
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons
• Arborio rice - 1 cup

Instructions

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