• 4 cups chicken broth, low sodium
• 2 tablespoons olive oil, divided
• 1 shallot, diced
• 2 garlic cloves, minced,
• 4 ounce mix of chanterelle, morel, trumpet, porcini or other  wild mushrooms, sliced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon butter
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked pepper
• 1 cup Arborio rice
• ½ cup frozen peas, thawed and drained
• 2 ounces Parmesan cheese, grated
• ¼ cup heavy cream
• 1 tablespoons Italian parsley, chopped

Directions

Heat the chicken broth in a medium saucepan and keep warm over low heat.

Heat large skillet over medium heat and add 1 tablespoon of oil. Add the shallot, garlic, mushrooms, thyme, butter, salt and pepper. Sauté for 3 to 5 minutes until lightly browned.

Add an additional tablespoon of oil if needed and the rice; stir gently. Cook for one minute.

Add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time continuing to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Stir in the peas, Parmesan cheese and cream, cook briefly until heated through.

Top with chopped parsley before serving.