Instructions:

1. Prepare the Broth:
   1. In a saucepan, heat the vegetable broth over medium heat. Bring it to a gentle simmer. Once hot, reduce the heat to low to keep it warm.
2. Sauté Vegetables:
   1. In a large, deep skillet or a wide saucepan, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes.
   1. Add the minced garlic and continue to sauté for another minute.
3. Add Arborio Rice:

1. Add the Arborio rice to the skillet with the onions and garlic. Toast the rice for about 2-3 minutes, stirring frequently, until the edges become translucent.
2. Deglaze with Wine:
   1. Pour in the white wine and stir until most of it has been absorbed by the rice.
3. Begin Adding Broth:
   1. Start adding the warm vegetable broth, one ladle at a time, stirring constantly. Allow the liquid to be mostly absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
4. Sauté Vegetables (continued):
   1. While the risotto is cooking, in a separate pan, sauté the mushrooms, zucchini, and bell peppers in a little olive oil until they’re cooked but still have a bit of crunch. Set aside.
5. Add Peas and Sautéed Vegetables:
   1. About 5 minutes before the risotto is done, add the frozen peas and the sautéed vegetables to the risotto. Continue to cook until the peas are heated through.
6. Finish and Season:
   1. Remove the risotto from heat. Stir in the Parmesan cheese (if using). Taste and adjust seasoning with salt and black pepper as needed.
7. Serve:
   1. Serve the risotto hot, garnished with chopped fresh parsley.