Healthier Mushroom and Pea Risotto

Ingredients

• 250 g Arborio rice (1 cup)
• 1 small onion, finely chopped
• 200 g button mushrooms, sliced
• 200 g wild mushrooms, sliced
• 200 g frozen peas (1 cup)
• 2 tbsp olive oil
• 30 g Parmesan cheese, grated (optional)
• 240 ml white wine (1 cup)
• For the vegetable broth:
• 2 carrots, sliced
• 1 leek, sliced
• 2 bay leaves
• Salt and pepper to taste
• A handful of parsley, chopped

Instructions

1. Prepare the vegetable broth: In a large pot, combine all the broth ingredients with water, bring to a boil, and simmer for about 45 minutes. Strain the vegetables and reserve the liquid.
2. In a separate pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the sliced mushrooms and cook until they are softened. Stir in the Arborio rice and mix well.
4. Pour in the white wine and stir until it is mostly absorbed.
5. Gradually add ladles of the vegetable broth, stirring frequently until the rice is creamy and al dente. This should take about 18-20 minutes.
6. When the rice is nearly done, add the frozen peas and stir gently.
7. Season with salt and pepper. If desired, stir in the grated Parmesan cheese before serving. Top with fresh parsley and enjoy!