Recipe for Risotto with Creamy Mushrooms and Peas

Recipe for Risotto

• 2 tbsp extra virgin olive oil
• 3 tbsp butter
• 1 onion, diced
• 1 cup cremini mushrooms, sliced
• 1/2 cup dry white wine (optional)
• 2 cups chicken broth
• 1 cup water
• 1 tsp salt
• 1-1/2 cups Italian Arborio rice
• 1 cup of fresh or frozen baby peas
• 1/4 cup plain cream cheese
• 1/4 cup parmesan cheese

1. Saute onions and mushrooms in butter and olive oil until onions are transparent.
2. Add in dry white wine (if using) then reducing wine by turning heat up to med high.
3. Stirring constantly, on lower heat, add in chicken broth, water then bring to a slow boil.
4. Add in rice, cover and cook for 9 minutes.
5. Stir in peas and cover for 2 more minutes.
6. Blend in cream cheese and parmesan cheese.
7. Serve hot with meat dish of your choice or just salad.

Prep time: 15 min.
Cook time: 15 min.
Serves: 6
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