Well, hello friends! Nothing like neglecting this blog for the past three months. Busy much? Life is speeding by, that's for sure! But, we are good and feeling blessed.

This was our dinner last night. Rich worked until late, we were both tired after a long week, and I thought this would be a light yet soothing meal. It hit the spot! Grab a fork — yummmm.

MUSHROOM RISOTTO WITH PEAS

1 cup Arborio Rice

2 tablespoons butter, divided

1 tablespoon olive oil

½ cup diced yellow onion

2 cloves garlic, minced

8 ounces cremini or white mushrooms, halved & sliced

1 to 2 cups vegetable broth

1 cup fresh or frozen green peas

3 tablespoons prepared pesto

¼ cup Parmesan cheese

2 tablespoons toasted pine nuts

Salt & black pepper to taste

Rinse rice, cover with clean water and let soak for thirty minutes. Rinse rice again. Heat 1 tablespoon each butter and olive oil in a large skillet. Add rice, onions and garlic. Cook and stir over medium-high heat for five minutes. Add mushrooms and continue cooking for five more minutes, stirring occasionally. Reduce heat to simmer. Place broth into a small saucepan over low heat. Add broth to rice mixture one ladle-full at a time, stirring well after each addition, until rice is tender (should take approximately 20 minutes). Stir in remaining ingredients, adjust seasonings, and serve warm. (preferably in a bowl, with a big spoon, on the sofa with the lights dimmed — maybe with an additional pat of butter on top?)... you get the picture. :-)