Hearty Mushroom Risotto

Directions

1. Using a large saucepan over medium-high heat, add the vegetable oil. Add the mushrooms and onion and cook until tender (about 3 minutes). Add the Worcestershire sauce and cook, stirring, until the liquid is absorbed.
2. Add the rice to the saucepan and cook, stirring constantly, for a few minutes. In a separate bowl, combine the broth and 2-1/2 cups of water. Next, add 4 cups of the combined liquid to the rice and heat it until it boils.
3. Once boiling, reduce the heat to medium-low and cook uncovered, stirring often, until the liquid is absorbed (about 8 minutes). Add the remaining broth, 1/2 cup at a time. Cook and stir until the rice is firm but tender.
4. Add the peas and cheese to the mixture. Cook for about a minute and remove from the heat.