Mushroom and Pea Risotto

Lovely and luscious!!
(serves 2)

1 qt. low sodium* veg. stock
2 T. Kerrygold*; butter
2 T. EVOO
8 oz. crimini mushrooms, cleaned and quartered*
2 T. minced shallots
2 T. minced garlic
3/4 cup Arborio rice
1/4 cup white wine
1/1 cup frozen petite* peas, thawed
Coarse* Kosher* salt and freshly ground pepper
2 T. chopped chives

Pour the stock into a small pot. Cover, bring to a boil, then reduce to a simmer. Keep at a low simmer while making the risotto. Melt butter and oil in a large sauté pan over med.-high heat. Add the mushrooms and shallots; sauté until soft, about 7 mins. Add the garlic and cook another minute. Add the rice and stir well. Let the rice toast for a few minutes. It will smell nutty and start to absorb some of the liquid in the pan. Add the wine and stir well. Cook until the wine is reduced and the pan is almost dry, about 2 mins. Reduce heat to med.-low. Add 1 cup of the simmering veg. stock to the rice and use a wooden spoon to vigorously combine. Once the rice has absorbed the broth and the pan is almost dry again, add another 1/2 cup of veg. stock. Stir vigorously again.  Continue this process until you've used all of the stock. This will take about 25-35 mins. Remove from heat. Add the peas and season with S&P. Stir well. Sprinkle with chopped chives and serve immediately.

"Look closely and act on what you see."

Have FUN today!!!

Love,

MM