Ingredients:
Onion (1-2, thinly sliced) 
Mushrooms (chestnut, 300g or more- for a deep mushroom flavour try dried mushrooms)
Peas (1/2-1 cup)
Arborio rice (1-2 cups)
Water/vegetable stock
Salt & pepper
Optional:
Vegan ‘chicken’ is a nice addition, I fried some for decoration as well as included some throughout the risotto.
Method:
Fry the onions until lightly browned and add the mushrooms (I usually have some sliced, quartered and roughly chopped for a mixture of textures throughout).
On a medium heat, add the rice and a little stock/water (approx. 1 cup at a time). Continue stirring until water is almost absorbed, then add a little more stock/water and repeat the process.
Once rice is nearly cooked, add the peas and continue stirring and adding water until rice is cooked and water is absorbed. Be sure not to add too much towards the end to avoid water risotto.
Season to taste and serve with vegan parmesan, garlic bread, etc.
**Click here for vegan parmesan alternative
to the veg 