Risotto with mushrooms and green peas

Ingredients:

• 6 cups chicken broth
• 110 g unsalted butter
• 1/4 cup olive oil
• 1 cup finely chopped onion
• 220 g small cremini mushrooms (brown button mushrooms), cut into strips
• 5 cloves garlic, crushed
• 2 tbsp. arborio rice
• 0.5 cups dry white wine
• 1.5 tbsp. grated parmesan
• 1 cup frozen green peas

Preparation:

1. Heat the chicken broth in a medium saucepan, then cover and keep warm over low heat.
2. In a large saucepan over medium heat, melt the butter and add the olive oil. Add the onion and cook, stirring occasionally, until softened and translucent, 8–10 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are softened and the juices have evaporated, 10–12 minutes.
3. Add the rice and stir to combine with the vegetables, then immediately add the white wine. Cook, stirring frequently, until the liquid is absorbed, about 2 minutes.
4. Add 1 cup broth to the saucepan and simmer over medium-low heat, stirring frequently, until the liquid is absorbed, 3–4 minutes. Continue cooking, adding 1 cup broth at a time and stirring frequently, until the rice is tender and creamy, 28–32 minutes. Stir in the Parmesan and peas. Season with salt and pepper to taste.