Risotto with Peas and Mushrooms

Description
Makes 6 servings.

Ingredients

 * 1 cup frozen peas
 * 1 cup sliced fresh mushrooms
 * 2 tablespoons butter or margarine, divided
 * ½ cup chopped onion
 * 1 cup uncooked U.S. arborio or medium-grain rice
 * ⅓ cup dry white wine
 * 2 cups chicken broth
 * ¼ cup grated Parmesan cheese
 * salt and ground white pepper to taste
 * ½ cup heavy cream

Directions

 * 1) Cook peas and mushrooms in 1 tablespoon butter in large skillet over medium heat several minutes. Remove vegetables; set aside.
 * 2) Cook onion in remaining 1 tablespoon butter until soft.
 * 3) Add rice and stir 2 to 3 minutes.
 * 4) Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth.
 * 5) Cook, uncovered, stirring frequently, until broth is absorbed.
 * 6) Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
 * 7) Stir in cheese, seasonings, cream, and reserved vegetables.
 * 8) Stir until mixture is creamy, about 2 to 3 minutes.
 * 9) Serve immediately