Steps
1. In a saucepan, heat the vegetable broth and keep it warm on low heat.
2. In a separate pan, sauté the onion and garlic in butter until translucent.
3. Add the Arborio rice to the pan and toast for a few minutes.
4. Pour in the white wine and cook until absorbed.
5. Gradually add the warm vegetable broth, stirring frequently until the rice is cooked and creamy.
6. In another pan, sauté the mushrooms until tender.
7. Stir in the cooked mushrooms and Parmesan cheese into the risotto.
8. Season with salt and pepper, garnish with fresh parsley, and serve hot.