Primavera Risotto

• 2 1/2 cups unsalted vegetable stock
• 1/2 cup water
• 1 teaspoon EVOO
• 1 1/2 cups chopped onion
• 1 tablespoon minced garlic
• 1 teaspoon chopped fresh thyme divided
• 4 ounces button mushrooms sliced
• 1 cup arborio rice uncooked
• 1/2 cup dry white wine
• 1 cup frozen green peas thawed
• 1/4 cup chopped parsley
• 2 tablespoons mascarpone cheese
• 1 teaspoon sherry vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons grated 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.

water, evoo, onion, garlic, thyme, mushrooms, arborio rice, white wine, frozen green peas thawed, parsley, mascarpone cheese, sherry vinegar, kosher salt, black pepper, parmesan cheese

Taken from www.yummly.com/recipe/Primavera-Risotto-1186381 (may not work)