Add vegetable broth to a medium pan and set on low on the stovetop to heat up.

In a large skillet or dutch oven, heat olive oil and butter over medium heat until the butter is melted.

Add onion and garlic and saute for 2-3 minutes until the onions start to soften.

Stir in sliced mushrooms and season with salt and pepper. Continue to cook, stirring occasionally for another 3-5 minutes until the mushrooms are just cooked through.

Stir in arborio rice and allow to toast in the pan, stirring occasionally, for about 2-3 minutes, till lightly browned.

Deglaze the pan by adding in white wine and stirring and scraping the bottom of the pan to remove any little bits that may be stuck on.

Reduce the heat to medium low and add in ½ cup of the heated vegetable broth. Stir continuously while the rice cooks in the broth and slowly absorbs the liquid. Once most of the liquid has been absorbed into the rice, add in another ½ cup of the vegetable broth and repeat the process until the risotto is fully cooked. The risotto is fully cooked when it is creamy and no longer hard. The rice should have a slight bite to it, or be al dente, but not hard. All of the liquid may or may not be used.

Stir in half and half and parmesan cheese and serve immediately.