Creamy Pea and Mushroom Risotto

Ingredients

• Fresh parsley (1/4 cup, finely chopped)
• Salt and pepper (to taste)
• Butter (2 tablespoons)
• Parmesan cheese (1 cup, freshly grated)
• Frozen peas (2 cups)
• Vegetable broth (6 cups)
• Mushrooms (2 cups, sliced)
• Garlic (2 cloves, minced)
• Onion (1 large, finely chopped)
• Olive oil (2 tablespoons)
• Arborio rice (1.5 cups)

Instructions

1. Start by heating the olive oil in a large saucepan over medium heat.
2. Add the finely chopped onion and minced garlic to the pan, cooking until the onion becomes translucent. This process usually takes about 5 minutes.
3. Incorporate the sliced mushrooms and let them cook until they release their moisture and start to brown. This should take about 8 minutes.
4. Add the Arborio rice to the pan, stirring to ensure all grains are coated with the oil and mixed well with the mushrooms. Let this cook for 2 minutes.
5. Begin gradually adding the vegetable broth, roughly 1/2 cup at a time. Stir constantly, allowing each portion of liquid to be absorbed before adding more. This gradual addition process is key to achieving the classic creamy texture of risotto.
6. Continue this process until the rice is creamy and al dente. This should take about 20 minutes.
7. Stir in the frozen peas, letting them cook for an additional 2 minutes until they are heated through.
8. Finally, remove the risotto from the heat and stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste.
9. Serve hot, garnished with the finely chopped fresh parsley.