Cheater Brown Rice Risotto

I love risotto, but with a toddler running around, I don't have time to stand over the stove for 45 minutes and ladle broth into a saucepan.  I came up with this "cheater" risotto recipe and I used brown rice instead of arborio rice to make it healthier!  This risotto is even soft and tasty enough for my daughter to gum with her two little teeth.



Ingredients
2 tablespoons olive oil
1 medium diced onion
1 cup sliced mushrooms
1 bay leaf
1/4 teaspoon red pepper flakes (add more or less depending on desired spiciness)
1 1/2 cups short grain brown rice
1/4 cup dry white wine
4 cups chicken stock
salt and pepper to taste
1 1/2 cups of grape or cherry tomatoes, halved  
1/2 cup frozen peas
1/4 cup of Romano or Parmesan cheese


Heat saucepan with olive oil over medium heat.  Add onions, mushrooms, bay leaf and red pepper flakes to pan.  Cook for 5 minutes or until onions are translucent.  Add brown rice and saute for 1 minute.  Add wine and allow rice to absorb the liquid.  Add chicken stock, salt and pepper and bring to a boil.  Lower heat, cover pan and simmer for 40 minutes, stirring occasionally.  Once all liquid is absorbed and rice is tender add tomatoes, peas and cheese.  Cook for another 5 minutes until vegetables are heated through and serve immediately.