Chop the spring onions and the mushrooms, and make the vegetable broth ready to use
Heat the vegetable oil in a big pot. Mince the garlic in the pot. Cook the garlic and spring onions on medium to high heat, for a few seconds.
Add the rise to the pot, and cook them for about a minute, but don’t let them turn brown!
Add the all of the mushrooms and half of the vegetable broth to the pot. Stir untill mixed well, and cook it on medium heat, until almost all the water is gone. Stir occasionally.
When almost all the broth is absorbed, add a little bit more. When that’s absorbed to, add a little bit more. Repeat the process.
When the last broth is added, add also the frozen peas.
The risotto is ready, when the Rice is al-dente, and when the risotto is not to dry or to wet. If you would like it a little more creamy or salty, add some parmesan, but that will make it a bit unhealthier. Enjoy!