This is such an easy recipe to throw together (and throw together is pretty much how I make it), as well as being healthy and one that we often make in our house. I first started making this as a simple mushroom risotto with sliced mushrooms and peas. It's quick and easy and apart from the mushrooms we often have all the ingredients available to hand. Now that we have kids we are always looking for ways of getting them to eat vegetables. Our now 2 year old was so good at eating just about anything, including my mushroom risotto, but like a lot of kids, has become more selective the older he's got. So I've changed the way I make the risotto so we can still keep it on our list of meals he'll eat that include vegetables (which isn't many).
