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
 * 1/2 cup chopped onion
 * 1 cup uncooked U.S. arborio or medium grain rice
 * 1/3 cup dry white wine
 * 2 cups chicken broth
 * 1/4 cup grated Parmesan cheese
 * salt and ground white pepper to taste
 * 1/2 cup heavy cream

Directions
Cook peas and mushrooms in 1 tablespoon butter in large skillet over medium heat several minutes. Remove vegetables; set aside.

Cook onion in remaining 1 tablespoon butter until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed. 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.

Stir in cheese, seasonings, cream, and reserved vegetables. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately