Fry the finely chopped garlic in a pan. Add the mushrooms and peas, cooking for a few minutes. Then, add half a glass of white wine and a half a glass of warm water. Add salt and pepper, cooking it for about 15 minutes.
In a separate pan, sauté the chopped onion with four tablespoons of oil. Add the rice and toast for a few minutes before mixing it with half a glass of wine.
Then, add some of the vegetable broth. Continue to add more broth until the rice is cooked.
Remove pan from heat. Season with salt and pepper mixed with grated cheese. Sprinkle with chopped parsley and serve.