Mushroom, Zucchini, and Pea Risotto

My sister in law, Holly, gave me this Bride and Groom cookbook. There are a lot of delicious looking recipes that are the perfect amount for 2 people. Scott and I both love risotto, so when I saw this recipe for Wild Mushroom Risotto, I of course just had to make it immediately. I didn't have enough mushrooms, so I added in some zucchini and peas. And of course, I substituted the onion in the recipe for extra garlic. Risotto is very simple to make, but also very time consuming. The key is to keep adding hot chicken broth in 3/4 cup increments, until 3 1/2 cups of broth have been absorbed into the rice. The whole process takes about 30 minutes. And did I mention that you have to constantly stir as well? This dish is definitely a labor of love. Here are some pictures as the dish progresses:

The cookbook and recipe

The ingredients piled on my tiny workspace. (Dad, PLEASE tell me when you are going to have time to work on my kitchen!)

The slow cooking process of stirring and waiting for the rice to absorb the broth...Starting to look good now!

Mmmm! Look at it with the Parmesan cheese!

Yes, it tasted even better than it looks! Look how creamy and rich and delicious that is!

A simple yet delicious dinner. We both loved it so much that I made this for dinner twice this week!