Mushroom and Pea Risotto

Instructions

1. 1

   Heat the olive oil in a large pan over medium heat.

2. 2

   Add the chopped onion and garlic, and sauté until the onion is translucent.

3. 3

   Add the sliced mushrooms and cook until they are soft.

4. 4

   Stir in the Arborio rice and cook for 1-2 minutes until the rice is well-coated with oil.

5. 5

   Begin adding the vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.

6. 6

   Continue adding broth and stirring until the rice is creamy and cooked al dente, about 18-20 minutes.

7. 7

   Stir in the peas and cook for an additional 2-3 minutes.

8. 8

   Remove from heat and stir in the grated Parmesan cheese.

9. 9

   Season with salt and pepper to taste.

10. 10

    Serve hot, garnished with additional Parmesan if desired.