Mushroom Risotto

I love a good rice dish, and this one is just so hearty and delicious!  Give it a try next time you need to make dinner for someone you want to impress.

2 cups arborio rice
1/4 cup white wine
4 cups vegetable broth
1 tsp minced garlic clove
6 oz mushrooms, sliced

1/3 cup frozen peas

1 lemon, zested and juiced

3 Tbsp butter
1 tsp salt
1/4 tsp pepper
1/2 tsp thyme

1 Tbsp fresh parsley
1/2 cup grated Parmesan

Rinse the peas under cold water to thaw; drain.  Zest and juice the lemon and set aside separately.  Chop 1 Tbsp fresh parsley.

Melt 2 Tbsp butter in a medium skillet on medium heat.  Add the Arborio rice, mushrooms and garlic.  Cook and stir 2 - 3 minutes or until rice is just golden.  Add 1/4 cup of white wine and cook until the wine is completely absorbed.  

Stir in vegetable broth, salt, pepper and thyme.  Bring to a boil.  Reduce heat.

Cover and simmer for 18 - 20 minutes, or until most of the broth is gone; stirring after 10 minutes.  Remove from heat.  Add parmesan cheese and remaining 1 Tbsp butter.  Stir to combine.

Stir in parsley, peas and 2 tsp of lemon juice.  

Enjoy!