Spring Pea Risotto with Wild Mushrooms | Chopped

Ingredients

• 6 cups vegetable stock
• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 8 ounces wild mushrooms (such as cremini, shiitake, and oyster), sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 1 cup fresh or frozen peas
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh mint, chopped
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste