Arame, Shiitake and Pea Risotto - alive magazine

Ingredients

• 1/4 cup (60 mL) arame
• 3 tsp (15 mL) extra-virgin olive oil
• 1 cup (250 mL) sliced shiitake mushrooms
• 6 cups (1.5 L) kombu stock
• 1 small yellow onion, peeled and diced fine
• 1 cup (250 mL) arborio rice
• 1/2 cup (125 mL) fresh green peas