Mushroom-Pea Risotto Recipe

In a large skillet, heat the 1 teaspoon of olive oil over medium heat. Add the 2 cups of chopped onions and sauté, stirring occasionally, until they turn tender and translucent, which should take about 10 minutes.

Stir in the 8 ounces of sliced mushrooms and 2 cloves of minced garlic, continuing to cook until the mushrooms soften. Next, add the 1 1/2 cups of arborio rice to the skillet and sauté it for a few minutes, stirring constantly, until the edges of the grains become translucent. Reduce the heat to medium-low.

Continue to cook, stirring, until any residual liquid has been absorbed.

Begin adding the warm broth to the rice, 1 cup at a time. Stir frequently, allowing each addition of broth to be almost completely absorbed by the rice before adding the next cup. Continue this process, stirring and adding broth, until the rice is tender with a creamy consistency, but still has a slight bite to it.