Risotto with Peas and Mushrooms

== Description ==
Makes 6 servings. 
== Ingredients ==
* 1 cup frozen peas 
* 1 cup sliced fresh mushrooms 
* 2 tablespoons butter or margarine, divided 
* ½ cup chopped onion 
* 1 cup uncooked U.S. arborio or medium-grain rice 
* ⅓ cup dry white wine 
* 2 cups chicken broth 
* ¼ cup grated Parmesan cheese 
* salt and ground white pepper to taste 
* ½ cup heavy cream 
== Directions ==
# Cook peas and mushrooms in 1 tablespoon butter in large skillet over medium heat several minutes. Remove vegetables; set aside. 
# Cook onion in remaining 1 tablespoon butter until soft. 
# Add rice and stir 2 to 3 minutes. 
# Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. 
# Cook, uncovered, stirring frequently, until broth is absorbed. 
# Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. 
# Stir in cheese, seasonings, cream, and reserved vegetables. 
# Stir until mixture is creamy, about 2 to 3 minutes. 
# Serve immediately
Category:Italian Recipes
Category:Parmesan cheese Recipes
Category:Heavy cream Recipes
Category:White wine Recipes
Category:Mushroom Recipes
Category:Risotto Recipes
Category:Pea Recipes