Mushroom Risotto with Peas

Instructions

1. 1

   Warm the broth in a saucepan over low.

2. 2

   In a large pot, heat the oil over medium-high and brown the sliced mushrooms 6 minutes with a pinch of salt and thyme leaves; scoop out half.

3. 3

   Add the diced onion and garlic and cook 3 minutes, then stir in the rice for 1 minute.

4. 4

   Add the broth a ladle at a time, stirring often and waiting until mostly absorbed before adding more, 18-20 minutes until creamy and just tender.

5. 5

   Stir in the peas, butter, parmesan and reserved mushrooms, season with salt and pepper and serve right away.