Risotto with Mushrooms and Peas
Ingredients
- 6 cups chicken broth
- 1 stick (8 tablespoons) unsalted butter
- 1/4 cup olive oil
- 1 cup finely diced yellow onion
- 8 ounces baby bella mushrooms, sliced
- 5 cloves garlic, minced
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1 1/2 cups grated Parmesan cheese
- 1 cup frozen peas
- Kosher salt and freshly cracked multicolor pepper
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