In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and sliced mushrooms, cooking until the mushrooms are soft and browned, about 7-10 minutes.

Stir in the arborio rice and cook for 1-2 minutes until the rice is lightly toasted.

Pour in the white wine (if using) and stir until it is mostly absorbed.

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each ladle to be absorbed before adding the next, about 20 minutes.

Once the rice is creamy and al dente, stir in the nutritional yeast, salt, and pepper. Adjust seasoning to taste.

Remove from heat and let it sit for a couple of minutes. Serve garnished with fresh parsley.