Bring broth to a simmer in a medium saucepan; keep warm over low heat.
Melt butter in a large skillet over medium heat. Add onion; cook 2 minutes. Add 1 teaspoon garlic; cook 30 seconds, stirring constantly. Add rice; cook 1 minute, stirring constantly. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1/2 cup broth; cook 2 minutes or until liquid is absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes).
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 5 minutes or until tender. Add remaining 1/2 teaspoon garlic and 1 teaspoon thyme; sauté 1 minute. Set aside.
Stir mushrooms, remaining 1 teaspoon thyme, peas, 1/4 cup cheese, and pepper into risotto; cook 3 minutes. Spoon about 1 1/4 cups risotto into each of 4 bowls; sprinkle each with 1 1/2 teaspoons cheese.
I've made this several times because it's so delicious. I only buy one package of shiitake mushrooms because they are so expensive, I sub in cremini for the rest to save a bit. I also add roasted butternut squash and spinach at the end and extra garlic when sauteing the mushrooms. It's good enough to serve to company.
I made this dish using a mix of barley, spelt, and arborio rice (from Trader Joe's). I probably had a bit less broth and mushrooms than called for, and subbed dried thyme for fresh. It still turned out very nicely, if a little less creamy than I would have liked. The variety of grains made for an interesting texture.
This was ok, I think if I were to make it again I would cut the amount of mushrooms in half and add an extra 1/4C. of peas, mainly because I love the sweetness of peas. As well I would not use the thyme at all next time I found it very over powering even though I only used half the amount, I would substitute it with more garlic. I was a little afraid it would be mushy but it ended up still having a nice bite. I agree it took way more then 20 min, from beggining to end it took me at least an hour, but I also prepared the mushrooms beore the rice since you do need to constantly stir.
We enjoyed this but I made a huge mistake by using canned peas instead of frozen or even fresh. I substituted crimini mushrooms for the shitake and I sauteed them for at least 10-15 minutes. They were yummy. With the Arborio rice you need the 4 cups of broth. Risotto is meant to be creamy and the rice holds it shape. Probably wont make this again but I will make different versions of it.
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