Risotto with Mushrooms and Peas Nyt

hep.upenn.edu

Liz

6--7 cups stock or broth

2 Tbsp extra-virgin olive oil

2 shallots, minced; or ½ cup finely chopped onion if shallots aren't available

1 pound (just under) wild mushrooms, cleaned and cut into bite-sized pieces

2 garlic cloves, minced

2 tsp fresh thyme leaves or chopped sage

1 ½ cups (1.5 cups) arborio rice

½ cup dry white wine, e.g. pinot grigio or sauvignon blanc

1 cup frozen peas

2 Tbsp chopped fresh parsley

½ cup grated parmesan cheese

Directions at hep.upenn.edu

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