Preparation Steps
1
- Bring broth to a simmer, remove from heat and cover.
2
- Heat oil in a large skillet over medium heat.
3
Add onions and saute until tender, about 10 minutes.
4
Add mushrooms and garlic and continue to cook until mushrooms are tender.
5
Stir in rice and saute until it become translucent.
6
- Reduce heat to medium-low.
7
Add vermouth and cook until the liquid is absorbed.
8
Add broth, 1 cup at a time, stirring often.
9
Be sure all liquid is absorbed before adding the next cup of broth.
10
Continue until rice is tender and creamy.
11
- Add peas and Parmesan, season to taste with salt and pepper.