Mushroom Risotto with Peas and Parmesan Cheese

2 cups chicken stock, low sodium

1 cup of water

1/4 cup of dry, white wine

1 teaspoon of dried basil 

1/2 medium-sized onion, chopped

2 garlic cloves, minced 

3/4 cup Arborio (risotto) rice

1 pint of sliced mushrooms

1 pad of butter

1 tablespoon of lemon juice

3/4 cup of frozen peas

1/2 cup of parmesan cheese, grated

pepper

Preheat oven to 325 degrees.  

Put stock, water, wine, and basil in a saucepan and bring to a boil.  Lower to a simmer and keep warm, uncovered.  

Saute onion in a dutch oven until softened.  Add garlic and cook until it smells delicious.  Pour rice to the pan and stir it around to toast it (2 minutes).  Pour in the warm broth, water, wine, and basil mixture and stir well.  Bring to a boil and then reduce to a simmer.  Cook uncovered for 15 minutes.  (At this point you do not need to stir it as long as you make sure it is just at a simmer.)  After this 15 minutes of simmering, put the cover on and put the dutch oven in the 325 degree oven.  Bake for 15 minutes.  

During this time, saute the mushrooms in butter adding in the lemon juice and frozen peas after about 5 minutes.  Cook for another few minutes until the mushrooms and peas are tender.  After the 15 minutes, carefully remove the dutch oven from the oven and place on stove.  Stir in the mushrooms, parmesan cheese, and fresh ground pepper.  Put the cover back on and cook at a low heat until all ingredients are incorporated and the rice is creamy (less then 10 minutes).

Enjoy!