White Wine Risotto

Prep: Mince the garlic. Peel and dice the shallot, discard the bulb. Remove the parsley leaves from stems. Chop the parsley and discard the stems. Wipe the mushrooms with a damp paper towel to remove any excess dirt. Roughly chop the mushrooms.

In a medium pot, heat the vegetable broth to a simmer and keep warm while preparing the recipe.

Heat a large sauté pan over medium heat and add 3 tablespoons olive oil. Add the shallot and garlic and sauté until fragrant, about 1 minute. Add the mushrooms and continue to sauté until mushrooms are soft, about 2 minutes.

Add the rice and wine and cook until most of the liquid evaporates.

Add 1 cup of broth, and reduce heat so that mixture simmers. Stir often, cooking until most of the liquid has been absorbed by the rice. Repeat with another cup of broth, continue stirring, adding broth 1 cup at a time until the rice is tender, about 25 minutes.

Fold in the peas and parsley until mixture is hot. Add salt and pepper to taste, and serve.