Mushroom & Pea Risotto

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Vanilla Latte

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Ingredients

2 cup Arborio rice

2/3 cup dry white wine

8 cup vegetable stock

3 tbsp butter

2 x french shallots – finely diced

1 x yellow onion – finely diced

1 cup finely sliced button mushrooms

2 sprigs fresh oregano – finely chop the leaves

1 sprig fresh rosemary – finely chop the leaves

1/2 cup freshly grated Parmesan cheese

1/2 cup frozen peas

extra virgin olive oil

sea salt

fresh ground pepper

chili infused olive oil for garnish (optional)

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