mushroom risotto
INGREDIENTS
8 c. low-sodium chicken or vegetable broth
1 tbsp. extra-virgin olive oil
1 onion, finely chopped
2 tbsp. butter, divided
2 cloves garlic, minced
1 lb. button mushrooms, sliced
1 bay leaf
4 sprigs thyme, leaves removed
kosher salt
Freshly ground black pepper
2 c. arborio rice
1/2 c. white wine
1 c. freshly grated Parmesan
3/4 c. frozen peas, thawed
2 tbsp. chopped fresh parsley