Risotto With Peas & Mushrooms

Adapted from Madhur Jaffrey's World Vegetarian Cookbook

• Ready In: 22 mins
• Serves: 2-4

Ingredients

• 4  cups vegetable broth or 4  cups chicken broth or 4  cups beef broth
• 3  tablespoons olive oil
• 1⁄2 cup  finely chopped onion (more if desired)
• 1 (10 ounce) package  frozen peas
• 1 (4 ounce) can mushrooms, stems and pieces
• 1  cup  unwashed risotto rice
• 1⁄2 cup  grated parmesan cheese
• 1  tablespoon unsalted butter
• 1  tablespoon  chopped parsley (fresh is better but use what you have.)

Directions

1. In skillet, over medium high heat, stir fry onions and peas for 1 minute in oil.
2. Add rice and stir fry another minute.
3. Stir in a generous ladle full of broth, turn heat to medium.
4. Keep stirring until broth absorbed.
5. Add another ladle full, continuing until all broth is used up and 22 minutes have passed.
6. By this time it should be just done.
7. Cook an additional minute to absorb all the liquid.
8. Add cheese and butter.
9. Stir until both disappear into the rice.
10. Sprinkle parsley over top and stir. Turn off heat and let rest for 1 to 2 minutes, then serve.