Mushroom Risotto

Chop the onions and garlic finely.

Slice the mushrooms.

Heat the vegetable broth in a saucepan and keep it warm.

Chop fresh parsley for garnish.

Heat olive oil in a large pan over medium heat.

Add chopped onions and garlic, and sauté until translucent, about 5 minutes.

Add sliced mushrooms and cook until they release their moisture and become tender, about 7-10 minutes.

Stir in Arborio rice and cook for 1-2 minutes until the rice is slightly translucent.

Pour in a ladle of warm vegetable broth, stirring constantly until absorbed.

Continue adding broth, one ladle at a time, stirring frequently until the rice is creamy and al dente, about 18-20 minutes.

Stir in butter and grated Parmesan cheese until melted and well combined.

Season with salt and black pepper to taste.

Garnish with chopped fresh parsley before serving.