Risotto Primavera

• 2 1/2 cups unsalted vegetable stock (such as Kitchen Basics)
• 1/2 cup water
• 1 teaspoon olive oil
• 1 1/2 cups chopped onion
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh thyme, divided
• 4 ounces sliced button mushrooms
• 1 cup uncooked Arborio rice
• 1/2 cup dry white wine
• 1 cup frozen green peas, thawed
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons mascarpone or cream cheese
• 1 teaspoon sherry vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons grated vegetarian Parmesan cheese

1. Bring stock and 1/2 cup water to a simmer in a small saucepan. Reduce heat to low; keep warm.
2. Heat a medium saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion; saute 2 minutes or until tender. Add garlic, 2 teaspoons thyme, and mushrooms; cook 4 minutes. Add rice; cook 1 minute, stirring to coat. Add wine; cook 30 seconds, scraping pan to loosen browned bits. Reduce heat to medium-low. Add 1/2 cup stock mixture to pan; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock mixture, 1/2 cup at a time, stirring almost constantly until each portion is absorbed before adding the next (about 22 minutes). Remove pan from heat. Stir in peas, parsley, mascarpone cheese, vinegar, salt, and pepper. Sprinkle with remaining 1 teaspoon thyme and Parmesan cheese.
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water, olive oil, onion, garlic, fresh thyme, button mushrooms, rice, white wine, frozen green peas, parsley, mascarpone, sherry vinegar, kosher salt, black pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/risotto-primavera-2 (may not work)