Peel and dice shallots. Heat avocado oil on a pan medium heat, once hot (about a minute) add the diced shallots and cook until translucent.
Wash your mushrooms well then mix into the pan with the onions. Cook until mushrooms are tender, they should release a ton of liquid which is normal. Keep pan uncovered.
Add the arborio rice and cook until the rice is golden brown, about 3-5 minutes.
Start ladling in the veggie broth by the cup. Once the rice has soaked up the first cup, ladle in your second cup. Repeat until the rice is soft, for me it took 5 cups but it could be more or less.
When you pour your final cup of veggie broth, add in the frozen peas, sea salt, pepper, fresh parsley, and vegan parmesan cheese. Cook until liquid is absorbed then remove from heat right away.
Add to your serving plates or meal prep container and top with additional vegan parmesan, sea salt, pepper, and fresh parsley.