I have made this twice now in the past three weeks... so yummy and not
hard, just a little time consuming

found this on foodnetwork.com from Giada De Laurentiis's show "Everyday
Italian"

Mushroom Risotto with Peas:
8 cups veggie broth
1/4 cup unsalted butter (either soy marg. or just more olive oil)
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
Salt and freshly ground black pepper, optional

Bring the broth to a simmer in a heavy medium saucepan. Keep the broth warm
over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add olive oil.
Add the onions and saute until tender, about 8 minutes. Add the white
mushrooms and garlic. Saute until the mushrooms are tender and the juices
evaporate, about 5 minutes. Stir in the rice and let it toast for a few
minutes. Add the wine; cook until the liquid is absorbed, stirring often,
about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until
the liquid is absorbed, stirring often, about 3 minutes. Continue to cook
until the rice is just tender and the mixture is creamy, adding more broth
by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to
8 cups of broth). Stir in the peas. Season with salt and pepper, to taste.

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour