Risotto with Mushrooms and
								Peas
- 8 oz. mushrooms (mixed, e.g. cremini, oyster)
- 4
							 tbsp olive oil
- 1 shallot chopped
- 1 tbsp chopped parsley
- 1 small
							 onion chopped
- 1/2 cup arborio rice
- 2 cups hot vegetable stock
-
							 1/4 tsp salt
- freshly ground pepper
- 1/4 tsp thyme
- 4 oz. frozen
							 peas

In 2 tbsp of the olive oil, cook the mushrooms for a couple of
							 minutes, then add the parsley and shallot and cook for another minute. Cover
							 and set aside. In another pan, and using the remaining olive oil, cook the
							 onion until softened. Add the rice and mix well with the onion and olive oil.
							 Add 1/2 cup of the hot vegetable stock and simmer, stirring occasionally, until
							 the liquid has been absorbed. Add the salt. Continue adding the hot stock in
							 this fashion until all has been absorbed and the rice is cooked (this will take
							 approx. 25 minutes. It is a good idea to taste the rice to be sure it is
							 cooked.) Stir in the pepper, thyme and frozen peas and continue simmering until
							 the peas are warm. Finally, add the mushroom mixture and warm through. Serve
							 immediately. 
 Serves 2