Red Wine Risotto!

1 T. olive oil
1 onion, diced
2 cloves garlic, minced
1 1/4 c. arborio rice
1 c. dry red wine
4 c. chicken broth
1 c. almond milk
8 oz. mushrooms
2 c. peas
1 t. black pepper
1 t. salt
1 t. dried basil

Saute onion in olive oil until soft.  Add garlic and rice and cook for a minute more.  Add wine and stir until absorbed.  In a separate saucepan, heat chicken broth and almond milk and add a little at a time.  Continue to stir the rice the entire time.  Saute mushrooms until soft and stir in peas until warmed in a separate pan.  Add these vegetables to the cooked risotto with pepper, salt, and basil.   Stir until the liquid is absorbed and the rice is soft.  This should take a total of 30 minutes or so.