Directions: Heat the oil in a large pan over medium-high heat. Add the mushrooms to the pan and cook for about 5 minutes, or until tender. Set aside. In the meantime, in a medium saucepan, heat the broth over low heat and keep warm at a simmer. In a large pan, melt the butter over medium heat. Add the onion and cook until translucent, about 2 minutes. Add the garlic and cook for about 30 seconds while stirring. Add the rice, stir well and cook for about 1 minute. Add the wine and cook until liquid is absorbed, stirring regularly. Stir in 1/2 cup of the broth and cook until the liquid is absorbed, whilst still stirring regularly. Add the remaining broth 1/2 cup at a time, stirring constantly, until each portion of the broth is absorbed before you add the next 1/2 cup. This should take about 20 minutes total. Add the mushrooms, thyme, peas, 1/4 cup of the cheese, salt and pepper to the risotto. Stir and cook for 3 minutes until everything is warmed. To serve sprinkle with the remaining cheese.
This dish is unbelievably quick. From fridge to plate in 10 minutes, and I'm not even joking! Needless to say, its also soo good :) They can even be prepared ahead in the day and refrigerated, then cooked when needed.
