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Mushroom Risotto with Peas
Ingredients
  • 3 tablespoons butter
  • 3 cups sliced assorted fresh mushrooms, such as button, cremini, and/or shiitake (8 ounces)
  • ⅓ cup sliced shallots or chopped onion
  • 2 cloves garlic, minced
  • 1 ¾ cups uncooked Arborio rice
  • 4 cups chicken broth
  • ¾ cup dry white wine
  • ½ teaspoon cracked black pepper
  • ⅔ cup frozen peas, thawed
  • Asiago cheese shards (optional)
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