In large skillet, cook peas and mushrooms in 1 Tbsp butter over medium heat. Remove vegetables, set aside.

 

Cook onion in 1 Tbsp butter until soft. Add rice. Cook and stir to flavor and brown rice slightly. Add wine, salt and pepper. Cook rice and wine over medium-high heat for about 5 minutes, stirring constantly until wine evaporates. Add broth. Cover, reduce heat to low and cook an additional 20 to 25 minutes.

 

In small saucepan, melt gorgonzola cheese with remaining butter over low heat. Slowly add cream, gently mixing to prepare sauce. Add gorgonzola sauce, Parmesan cheese and vegetables to cooked rice. Cover, remove from heat. Let stand an additional 10 minutes. Serve hot.

 

Makes 4 servings.