1. In a large saucepan, heat vegetable broth over medium heat.

2. In a separate pan, sauté onions and garlic until fragrant. Add sliced mushrooms and cook until tender.

3. Stir in Arborio rice and cook for 2 minutes. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly until absorbed before adding more.

4. Continue this process until the rice is creamy and al dente. Stir in Parmesan cheese and fresh herbs like parsley or thyme.

5. Season with salt and pepper to taste. Serve hot and enjoy!