Warm 2 tablespoons of olive oil over medium heat until shimmering, about 2 minutes.

Add the chopped onion and garlic, cooking until translucent and fragrant, around 3 minutes.

Stir in the sliced mushrooms, seasoning with salt and pepper. Sauté for 5 minutes until golden brown.

Pour in the arborio rice, stirring constantly for 1–2 minutes until each grain looks glossy and translucent.

Pour in the white wine over medium heat. Let it bubble gently for 1–2 minutes.

Gradually ladle in warm broth, about ½ cup at a time, stirring until almost absorbed.

Stir in the fresh or frozen peas during the last 3 minutes of cooking.

Remove from heat. Stir in butter, Parmesan, and chopped parsley until silky. Adjust salt and pepper to taste.