Risotto with Mushrooms and
								Peas
- 4 oz. (100 mg) mushrooms, sliced (mixed, e.g. cremini,
							 oyster)
- 4 tbsp (60 ml) olive oil
- 1 shallot chopped
- 1 tbsp (15
							 ml) chopped parsley
- 1 small onion chopped
- 1/2 cup (120 ml) arborio
							 rice
- 2 cups (480 ml) hot vegetable stock
- 1/4 tsp (1 ml) salt
-
							 freshly ground pepper
- 1/4 tsp (1 ml) dried thyme
- 1/2 cup (120 ml)
							 frozen peas (defrosted)

In 2 tbsp (30 ml) 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 (120 ml) 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.) Stir in the pepper,
							 thyme and peas and continue simmering until the peas are warm. Finally, add the
							 mushroom mixture and warm through. Serve immediately. 
 Serves 2