Risotto primavera

Oh snap, this is good.  I will admit that it requires a little attention, so prep beforehand and do not try to multitask while you are cooking it.  Even if you screw it up, and it is mushy, it still tastes amazing. This recipe is from Cooking Light, with some hints and adaptations from me.  

2 1/2 c. vegetable broth
1/2 c. water
1 tsp olive oil
1 1/2 c. chopped onion
1 T minced garlic
1 T chopped thyme
4 oz. sliced button mushrooms (which, if you are not a mushroom person, are the little white ones, just the regular old mushrooms.  Get them fresh and slice them because you will feel fancy if you do)
1 c. uncooked Arborio rice
1/2 c. dry white wine
1 c. frozen green peas (thawed but not cooked)
1/4 c. chopped parsley
2 T cream cheese
1 tsp sherry vinegar (which is really hard to find, so I used red wine vinegar instead and it was great)
1/2 tsp salt
1/2 tsp black pepper (I didn't measure the pepper or salt because that is not how I roll)
2 T grated parmesan cheese

Make sure your chopping is finished before you start anything (onions, mushrooms, etc.)
Bring veggie broth and water to a simmer in a small pan, and then turn the heat to low
Heat a big pan to medium high and add oil.  Swirl it around to coat the pan.  Add in onion and sautee for 2 minutes.  Add garlick, thyme, mushrooms and cook for 4 minutes.  Add rice, and cook 1 minute.  Add wine, cook 30 seconds.

Reduce heat to medium low and add in 1/2 c. of the veggie broth mixture from the small pan.  Cook until absorbed, so about 4 minutes.  Repeat this in 1/2 c. increments until all the broth is in the pan.

Remove from heat, stir in peas, parsley, cream cheese, vinegar, salt, and pepper.  Sprinkle with a little more thyme and parmesan cheese.