Risotto With Peas amp; Mushrooms

Ingredients:

• 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

Steps:

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