Follow these step-by-step instructions to prepare your Mushroom Risotto with Parmesan:

1. Heat the Broth: Begin by heating the vegetable broth in a pot. Keep it warm on a low simmer throughout the cooking process.
2. Sauté the Aromatics: In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
3. Cook the Mushrooms: Add the sliced mushrooms to the pan. Cook until they release their moisture and become tender, about 5 minutes.
4. Toast the Rice: Stir in the Arborio rice with the vegetables. Cook for 1-2 minutes until the rice grains are lightly toasted and well-coated with oil.
5. Add the Broth Gradually: Begin adding the warm vegetable broth to the rice mixture, one ladle at a time. Stir continuously, allowing the rice to absorb the liquid before adding more. This process will take about 18-20 minutes, and the rice should become creamy and al dente.
6. Incorporate the Parmesan: Once the rice is cooked, remove the pan from the heat. Stir in the grated Parmesan cheese, allowing it to melt into the risotto. Season with salt and pepper to taste.
7. Garnish and Serve: Before serving, garnish the risotto with fresh parsley for a burst of color and flavor.