Mushroom and Pea Risotto

Ingredients

150g arborio rice

1 litre vegetable stock

Mushrooms

leftover wine

Onion, finely chopped

squeeze of garlic

thyme

peas

Method

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.