Mushroom and Pea Risotto

Slice and saute mushrooms in a large pan with olive oil over high heat. Once browned, season with salt and pepper and remove from the pan and set aside for now
In the same pan, add a tablespoon of olive oil along with the sliced leek. Saute for a few minutes then add the diced garlic and saute together
Keep the saucepan over medium heat, add the arborio rice and saute together for a few minutes to toast the rice then pour in the white wine
When it's almost all evaporated, add a ladle of the vegetable stock. Slowly stir the mixture and allow to simmer. When most of the liquid has been absorbed, add another ladle of stock
Continue this process of slowly stirring and adding a ladle of stock at a time. Season well with salt and black pepper
When you’re close to the end of the stock (about 15 minutes), taste the rice. It should be al dente and almost cooked. If it's still crunchy or uncooked, you may need 1-2 more cups of stock
Grate in the parmesan cheese and stir through with a ladle of stock
Add the green peas along with the mushrooms, allow to cook together for a minute and its ready to serve! Serve with extra grated parmesan cheese, black pepper and a sprinkle of red pepper flakes and enjoy your Mushroom and Pea Risotto!