150g arborio rice
1 litre vegetable stock
Onion, finely chopped
squeeze of garlic
Phil chopped the onion finely and sautéed in olive oil with a squeeze of garlic. When the onion had cooked off for a few minutes I added the arborio rice to the pan and then the wine. I'd say it was about a quarter of a bottle, so probably a glass of wine. I let the alcohol cook off while Phil chopped the mushrooms, then they were added to the pan, along with a small amount of stock and a generous sprinkle of dried thyme.
I kept adding the stock, a small amount each time, until the liquid had cooked off. With the last addition of stock I added the frozen peas.
We served it with some bread, and a good helping of grated cheese (Phil doesn't eat parmesan so I don't have any in the house).
It was delicious, warming, gooey and tasty.