Creamy Mushroom Risotto

• 2 Tbsp. extra virgin olive oil
• 1 lb. (450 g) mixed wild mushrooms (such as shiitake, cremini, button), sliced
• 2 cloves garlic, minced
• 1-1/2 cups Arborio rice
• 5 cups 25%-less-sodium vegetable broth
• 1 cup Classico di Parma Four Cheese Pasta Sauce
• 1 cup frozen baby peas
• 1/4 cup thinly sliced fresh basil leaves
• 3 Tbsp. Kraft 100% Parmesan Shaved Cheese

1. Heat oil in large deep nonstick skillet on medium-high heat.
2. Add mushrooms; cook 6 to 8 min.
3. or until softened, stirring frequently and adding garlic for the last minute.
4. Stir in rice; cook 2 min., stirring frequently.
5. Add 1/2 cup broth; cook on medium heat 2 to 3 min.
6. or until broth is completely absorbed, stirring constantly.
7. Repeat, adding broth 1/2 cup at a time, until all the broth has been added and rice is tender.
8. Add pasta sauce and peas; cook on medium-low heat 3 to 5 min.
9. or until heated through, stirring frequently.
10. Top with remaining ingredients.

extra virgin olive oil, mushrooms, garlic, arborio rice, pasta sauce, frozen baby peas, fresh basil

Taken from www.kraftrecipes.com/recipes/creamy-mushroom-risotto-189036.aspx (may not work)