In a large dutch over or pot, heat butter and 1 tbsp of olive oil.
Add onions, salt, and pepper and sautee on low for three minutes until translucent.
Add garlic and continue to sautee for one minute.
Add cooking wine and allow to cook down for about five minutes on low or until wine evaporates.
Add vegetable broth and cover until it comes to a boil.
In the meantime, in a small skillet, sautee mushrooms and tomatoes with 2 tbsp olive oil for about five minutes.
Add broccoli and peas and cook for one minute. Remove from heat and set aside.
Once broth in original pot comes to a boil, add dry Arborio rice and allow to simmer on medium heat, stirring with a wooden spoon constantly for about 20 minutes.
Once most of the liquid has been absorbed, add heavy cream and continue to stir.
Risotto will cook down to be a slightly wet and sticky consistency.
Sample the risotto to make sure it is soft. If it is the desired consistency, add parmesan and vegetables and stir for one minute. Serve immediately.
Recipe by Chef Times Two at https://www.cheftimestwo.com/creamy-vegetable-risotto/