Heat the vegetable stock and bring it to a simmer. Add the porcini mushrooms, cover for around five minutes until the mushrooms are tender.
Remove the mushrooms and chop them finely. Keep the stock warm over low heat.
In a large saucepan, heat the olive oil over medium heat.
Add the onions and saute for around 8 to ten minutes until soft.
Add the white and porcini mushrooms and saute until tender and the juices have evaporated which will take around ten minutes.
Season with the salt and pepper then add in the rice and cook stirring for around one minute.
Add the wine and cook for a few minutes allowing the liquid to be absorbed whilst stirring.
Add one cup of the stock and simmer over low heat until the liquid has been absorbed which will take a few minutes.
Continue with this process of adding a cup of stock and allowing it to cook and evaporate until the rice is cooked through and all the stock has been added which will take between 25-30 minutes.
Stir in the peas.
Serve in wide bowls. Sprinkle with cashew nut parmesan and add a sprig of parsley.