Mushroom Risotto with Peas


6-7 cups of  chicken stock, as needed
salt and pepper to taste
2 tbsp olive oil
1/2 cup onion, chopped
1 pound mushrooms, sliced into small pieces
2 garlic cloves, minced
2 tbsp thyme leaves
1 1/2 cups  arborio rice
1/2 cup white wine
1 cup frozen peas, thawed
2 tbsp parsley, chopped
1/2 cup grated Parmesan cheese


Bring stock to a simmer in a saucepan and keep warm.

Heat oil in a large nonstick skillet or saucepan on medium heat. Add onions and cook until tender, about 3-5 minutes.

Turn up heat and add the mushrooms. Cook while stirring until they begin to sweat, then add garlic and thyme. Cook for about 3o seconds until fragrant. Season with salt and pepper to taste and cook until mushrooms are cooked.

Add rice and stir until it sounds like its beginning to crackle. Add wine and cook and stir until wine is no longer visible.  Stir in stock to cover the rice and allow to bubble slowly. Cook while constantly and frequently until absorbed. Add  a ladle of stock or two and adjust heat to continuously bubble, stirring  very frequently. Add more stock when rice is almost dry and cook for a total of 15 minutes.

Add the thawed peas  and keep adding stock for another 10 minutes. Rice should be tender  but cooked al dente when finished. Add an extra ladle full of stock, then add in parsley and Parmesan and remove from heat. Season with black pepper and serve.

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