Italian Risotto With Mushrooms and Peas

This is a delicious creamy risotto that my kids love from an Annabel Karmel cookbook (but altered). It's a great way to get veggies into your kids!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 1  onion, chopped
• 1⁄2 cup  red pepper
• 1 1⁄2 cups  sliced mushrooms
• 1  cup arborio rice
• 3 3⁄4 cups  vegetable stock, heated
• 1  cup  frozen peas
• 1⁄4 cup parmesan cheese
• 1  tablespoon butter
•  salt and pepper

Directions

1. Heat the oil in a pan over medium-low heat. Add the onion and cook for 1 minute. Add the pepper and mushrooms adn cook for 5 minutes.
2. Add the rice and cook, stirring constantly until all the grains are well coated with oil. Pour in a ladleful of hot stock and simmer, stirring constantly, until absorbed.
3. Continue to add small amounts of the heated stock, waiting for each ladleful to be absorbed before adding mroe. Stir frequently!
4. When all the stock has been added and the rice is almost cooked stir in the peas and cook for 3-4 minutes. Stir in the Parmesan and butter, season to taste.