Mushroom & Pea Quick Risotto

Prep Time: 15 Min

2 tablespoons olive oil or butter

16oz sliced cremini mushrooms

3 shallots, chopped

4 cloves garlic, finely minced

1 cup of cooked rice

1 tablespoon fresh thyme

¼ teaspoon salt

⅛ teaspoon ground pepper

2 cups chicken or vegetable broth

1 15oz can Green Valley Organic Sweet Peas, drained

½ cup grated parmesan cheese

Fresh herbs for garnish

Heat large skillet over medium-high. Add olive oil or butter, mushrooms, shallots, and garlic. Sauté 5-7 minutes, or until mushrooms are browned.
Add cooked rice to skillet. Season with thyme, salt and pepper. Mix to combine.
Stir in ½ cup broth every 1-2 minutes until all broth is added and liquid has fully absorbed.
Turn off heat. Stir in peas and cheese.
Garnish with additional parmesan cheese and fresh herbs.