Add olive oil to a pot along with chopped onions and crushed garlic and sauté until the onions are softened.
Add sliced mushrooms and sauté until slightly softened.
Add risotto rice and sauté it briefly with the onions, mushrooms and garlic.
Now add in 3 cups of vegetable stock, stir it well and then cover the pot and let it simmer for about 20 minutes until the broth is mostly absorbed.
Add another 1 and 1/2 cups of vegetable stock, stir well again, and then cover the pot and simmer for around 10 minutes until the broth is again mostly absorbed.
Add in the final 1 and 1/2 cups of vegetable stock, stir well and then simmer for a final 5-10 minutes until the stock has been mostly absorbed by the rice.
Turn off the heat and stir in the butter and parmesan cheese.
Add sea salt and black pepper to taste.
Serve it topped with some fresh chopped parsley and a sprinkle of parmesan cheese.