Savory and satisfying Portabello Mushroom and Pepper Risotto

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 portabello mushrooms, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish