In a medium saucepan, heat vegetable broth. Once simmering, reduce heat to low to keep warm

Heat a large pan over medium heat

Once hot, add 2 1/2 tbsp water

Sauté green garlic and Mushrooms until aromatic about 5 minutes

Add the rest of vegetables and a pinch of salt and pepper

Sauté until just tender and slightly browned

Remove from pan and set aside

Heat another large, rimmed pan over medium heat

Once hot, add the other 2 1/2 tbsp water and shallot

Sauté 1-2 minutes or until softened

Add Arborio and cook 1 minute, stirring occasionally

Add white wine and stir gently. Cook until wine is absorbed

Using a ladle, add 1/2 cup vegetable broth at a time, stirring almost constantly

Give the risotto a little breaks to come back to a simmer ( mixture to be cooking, not boiling)

Continue to add a ladle of broth, stirring to incorporate, until the rice is al dente (firm to the bite, cooked but not mushy)

Once rice is cooked, fold in vegetables and sautéed vegetables

Taste and adjust flavor as needed. More salt and pepper or cheese if desired