Mushroom and Pea Risotto!

Savory mushrooms + fresh peas + rice + cheese + more cheese = FUCK YES. Dive in!

Ingredients:

• 7-8 cups vegetable or chicken broth, warmed (not boiling)
• 3 tbsp olive oil (just the regular shit)
• 1/2 yellow or white onion, finely diced
• 16 oz cremini mushrooms, sliced
• 3-4 cloves of garlic, finely diced or micro-grated
• 1/2 tbsp fresh thyme
• 1 1/2 cups Arborio rice
• 3/4 cup Chardonnay
• 1 cup frozen peas, thawed out
• 1/2 cup fresh grated parmesan

Steps:

1. In a large, wide-rimmed pan heat the olive oil on medium heat and add the onion, cooking for 4-5 minutes
2. Add the mushrooms and continue cooking for 2-3 minutes until lightly colored
3. Add the garlic, thyme, salt, and pepper and cook for another minute, being sure to not allow the garlic to get too much color
4. Add the rice and coat it evenly with the oil and veggies, then add in the wine and cook until it starts to reduce
5. Add a ladle full of stock into the pan until it covers all of the rice, stirring all of the ingredients well
6. As the stock gets absorbed, add another ladle of stock and continue stirring, being sure to not let the rice get too dry – about 10-15 minutes
7. Add in the peas and continue cooking for about 10 more minutes – you want to reach the point where the rice has become fully absorbed with stock, but the risotto isn’t too runny
8. When done, add in the parmesan and remove from heat
9. If needed, add some extra salt and pepper and serve with fresh parsley