If you like, sauté some wild mushrooms and stir them into the finished risotto.
This recipe can be prepared in 45 minutes or less.
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3 tablespoons butter
3/4 cup chopped green onions
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
3/4 cup arborio or medium-grain white rice
2 1/2 cups (or more) canned low-salt chicken broth
3/4 cup frozen petite peas, thawed
1 cup grated Parmesan cheese
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Saute mushrooms until soft and set aside.
Melt butter in heavy large saucepan over medium heat. Add green onions and thyme and sauté until onions wilt, about 1 minute. Add rice and stir to coat. Add 2 1/2 cups broth and bring to boil. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Mix in peas. Simmer until rice is tender and mixture is creamy, adding more broth by 1/4 cupfuls if risotto is dry and stirring often, about 5 minutes. Mix in 1/3 cup cheese; season with salt and pepper. Serve risotto, passing remaining cheese separately.
Read More http://www.epicurious.com/recipes/food/views/Risotto-with-Peas-and-Green-Onions-15544#ixzz1QaAx3AHD
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