Risotto with Peas and Mushrooms

Cooking Instructions:

  • 1/2 cup chopped onion
  • 2 tablepoons butter
  • 1 cup uncooked rice
  • 1/4 cup dry white wine
  • 1 cup chicken broth
  • 3 cups water

    Cook onions in butter until soft. Add rice and stir to coat, about 3 minutes. Add wine; reduce heat to medium. Cook, stirring constantly, until absorbed. Add 1 cup broth. Cook, stirring constantly, until broth is absorbed. Continue stirring and adding broth and water, 1 cup at a time, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency.

    1 cup frozen peas, thawed
    1 cup mushrooms, thinly sliced
    1/4 cup Parmesan cheese, grated
    1/4 cup heavy cream
    1/4 teaspoon ground white pepper

    Add to rice mixture. Stir until creamy, about 3 to 5 minutes. Serve immediately. Makes 4 to 6 servings.