Risotto with Peas and Mushrooms

Recipe from California Farmer, March 1997.

Cook peas and mushrooms in 1 tbsp butter in large skillet over medium heat several minutes. Remove vegetables; set aside. Cook onion in remaining 1 tbsp butter until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. Stir in cheese, seasonings, cream, and reserved vegetables. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately. Makes 6 servings.