Cheese risotto

I planned eating this cheese risotto during my meat-free week, but we were too busy, so I made it today. Super tasty comfortfood. *** Ingredients (3p): • 300 gram risotto rice • 1 white onion • 3 garlic cloves • sage • black pepper • 250 ml white wine • 800 ml vegetable broth • 3 cups of cheese (50/50) old Gouda and parmigiano • 200 gram peas • mozzarella • good olive oil • 1. Start with cutting your onion and garlic in small pieces and seperate the sage leaves from the stems. Put some oil in a pan and wait until it's hot. 2. Sauté the onion, sage and garlic with some black pepper, but make sure it's won't get brown. You don't want dark bits in your risotto. 3. Add the rice into the pan and stir well. Saute the rice for about 8 minutes. 4. When the rice starts to get glassy, add the wine. Let simmer while you keep stirring, until the wine is evaporated. Now add some of the broth and do the same. Continue doing this, until you're out of the wine and broth. Add the (frozen) peas halfway. 5. When your risotto is nice and creamy, but still al dente, turn off the heat and add the grated cheese. Add some extra on top, or like I did, a nice chunk of mozzarella. And of course some nice olive oil! Enjoy!