Creamy Venice Risotto with Mushrooms and Green Peas

Ingredients

• 1.5 liters vegetable broth
• 400 grams risotto rice
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 200 grams mushrooms, sliced
• 150 grams frozen peas
• 100 grams grated Parmesan cheese
•  Handful of fresh parsley, finely chopped
•  Salt and pepper to taste

Instructions

1. 1 Bring the vegetable broth to a boil in a large pan
2. 2 Meanwhile, heat the olive oil in another pan. Add the onion and garlic and cook until golden brown
3. 3 Add the mushrooms and cook until tender
4. 4 Add the rice to the onion, garlic, and mushrooms. Cook for a few more minutes
5. 5 Gradually add the hot broth to the rice. Stir regularly and only add new broth when the previous one has been almost completely absorbed by the rice
6. 6 When the rice is almost cooked, add the peas. Cook for a few more minutes
7. 7 Remove the pan from the heat and stir in the Parmesan cheese and parsley. Season with salt and pepper. Let the risotto rest for a few minutes before serving