Mushroom Risotto with Peas
3 tablespoons olive oil
3 cups (8 ounces) sliced mushrooms
1/3 cup sliced shallots or chopped onion
2 cloves garlic, minced or pressed
1 3/4 cups uncooked arborio rice
4 cups chicken broth
3/4 cup dry white wine
1/2 teaspoon ground black pepper
2/3 cups fresh peas or thawed frozen peas
Parmesan or Asiago cheese (optional)
Warm oil in a large skillet over medium heat. Add mushrooms, shallots and garlic. Saute for 5-7 minutes, stirring occasionally, until mushrooms are lightly browned and the liquid from the mushrooms is evaporated.
Stir in uncooked rice and cook for an extra minute.
Transfer mixture to a 3 1/2 to 4-quart slow cooker. Mix in broth, wine, and pepper.
Cover and cook on low heat for about 2 3/4 hours or on high heat for 1 1/4 hours or until rice is fork tender.
Stir in peas and top with cheese.