Creating this delightful dish is a straightforward process. Follow these steps to achieve a creamy, flavorful risotto:

1. Heat the Vegetable Broth: Start by heating the vegetable broth in a saucepan. Keep it warm on low heat as you’ll need to add it gradually to the rice.
2. Sauté the Onions: In a separate large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
3. Cook the Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms are tender and slightly golden, about another 5 minutes.
4. Toast the Rice: Add the Arborio rice to the pan and toast it for about 2 minutes, stirring constantly to prevent it from sticking.
5. Add the Broth Gradually: Pour in 1 cup of the warm vegetable broth. Stir and let it absorb into the rice. Continue adding the broth gradually, one cup at a time, allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes, resulting in a creamy consistency.
6. Incorporate Peas and Cheese: Once the rice is cooked to a creamy texture, mix in the peas and Parmesan cheese or nutritional yeast. Season with salt and pepper to taste.
7. Serve and Garnish: Serve the risotto hot, garnished with fresh parsley for an added touch of color and flavor.