Brown Rice and Mushroom Risotto
3 tbs olive oil, divided
12 to 16 ounces coarsely chopped mushrooms, a combination of varieties, if possible
2 cloves garlic, minced
4 green onions, thinly sliced
1 1/2 cups short grain brown rice (I prefer the short grain, it's a much 'nuttier' flavor)
6 cups broth, vegetable and/or chicken
1/2 tsp dried leaf sage
1 cup frozen peas, cooked

1/2 cup finely shredded Parmesan cheese
salt and pepper, to taste
Heat 2 tbs of olive oil in a large saucepan over medium heat. Add mushrooms and cook, stirring, until mushrooms are browned. Add the garlic and green onions. Continue cooking for 1 minute. Transfer the mushroom mixture (along with any liquids) to a bowl. Cover and set aside.
To the pan add the remaining 1 tablespoon of oil. Add the rice and cook, stirring, until aromatic, 3 to 4 minutes. Add 1 cup of broth and cook, stirring, until the liquid is absorbed. Add 1/2 cup of broth and cook, stirring constantly, until broth has been absorbed. Continue adding broth in 1/2 cup portions, stirring and cooking until each portion has been absorbed. When the risotto is just tender (about 25 to 30 minutes), add the mushroom mixture back to the rice and stir in the dried sage. Cook for about 8 to 10 minutes longer, adding more broth, as needed. Add small amounts of water if all of the broth has been used. Just before serving, stir in the hot cooked peas and Parmesan cheese. Taste and add salt and pepper, to taste. Serves 6 to 8. This is a bit of work, but oh so good!