Enhanced Mushroom and Pea Risotto

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 medium, finely chopped)
• Garlic (2 cloves, minced)
• Arborio rice (1 cup)
• White wine (1/2 cup, dry)
• Mushrooms (8 ounces, sliced (button or cremini))
• Vegetable broth (4 cups, warmed)
• Frozen peas (1 cup)
• Butter (2 tablespoons)
• Parmesan cheese (1/2 cup, grated)
• Fresh parsley (1/4 cup, chopped (for garnish))
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. In a large pan, heat the olive oil over medium heat until shimmering.
2. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
3. Stir in the Arborio rice, ensuring each grain is well coated with the oil. Toast the rice for about 2 minutes, which enhances its nutty flavor.
4. Pour in the dry white wine, stirring constantly until it is fully absorbed by the rice, allowing the acidity to brighten the flavors.
5. Add the sliced mushrooms to the pan, cooking for about 5 minutes until they become tender and start to brown, releasing their earthy aroma.
6. Gradually pour in the warm vegetable broth, adding about 1/2 cup at a time. Stir frequently, allowing each addition to be absorbed before adding more broth. This process should take about 20 minutes, resulting in a creamy and al dente consistency.
7. Fold in the frozen peas, cooking for an additional 2 minutes until they are heated through and vibrant in color.
8. Remove the pan from heat, then stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste, adjusting according to your preference.
9. Garnish with freshly chopped parsley before serving for a pop of color and freshness.