In a sauté pan, heat 2 tablespoons olive oil and cook mushrooms over high heat for 5 minutes. Set aside.

In a medium saucepan, warm broth over medium-high heat. When broth comes to a simmer, reduce heat to very low and cover to keep warm.

While broth is warming, heat remaining 2 tablespoons olive oil and butter in a heavy 4-quart saucepan over medium heat. Add onions and cook, stirring, for 1 to 2 minutes, or until they begin to soften, being careful not to let them brown. Using a wooden spoon, stir rice into onions and mix well. Continue stirring for 1 minute, making sure all the grains are well coated. Add wine and stir until completely absorbed.

Add half cup broth, stirring frequently until almost completely absorbed. Continue cooking rice, stirring in broth half cup at a time, allowing each addition to be almost completely absorbed before adding the next, until rice is tender but still firm, about 18 minutes total.

Turn off the heat. Immediately add the cheese, mushrooms, peas, and parsley, and mix well. Spoon risotto into a large serving bowl, top with additional cheese and serve immediately.

Recipe Courtesy of QUICK & KOSHER Meals in Minutes, by Jamie Geller (Feldheim 2010) - BUY NOW