Risotto With Peas And Mushrooms

By Sunset
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1/2 pound mushrooms, a mixture (at least 2 kinds and any combination) of chanterelle, common, portabella, and shiitake

1 tablespoon olive oil

1 clove garlic, minced or pressed

1 onion (about 6 oz.), peeled and chopped

1 1/2 cups white arborio or pearl (medium-grain) rice

4 to 5 cups vegetable broth

1 cup shelled fresh or frozen petite peas

1 tablespoon butter or margarine

1/3 cup grated parmesan cheese

Salt and pepper

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