INGREDIENTS
2 tbsp
olive oil
16 oz
baby portabella mushrooms
3 tbsp
butter; melted
2 cups
Arborio rice
1
shallot; finely diced
1 clove
garlic; minced
1/2 cup
dry white wine
4 1/2 cups
chicken broth; divided use
1 tsp
kosher salt
1/2 tsp
freshly ground black pepper
1/3 cup
grated parmesan cheese
2/3 cup
frozen peas; thawed
1 tbsp
butter