In a large pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent.

Add the mushrooms and cook until they start to release their moisture and brown slightly.

Stir in the Arborio rice, coating it in the oil and toasting slightly until it becomes translucent around the edges.

Begin adding the warm vegetable broth one ladle at a time, stirring constantly until each addition is absorbed before adding the next.

Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Remove from heat, stir in the Parmesan cheese, and season with salt and pepper to taste.

Serve garnished with fresh parsley.