Prepare all the vegetables and ingredients.
In a large pan, cook the mushrooms with some olive oil for about 5 minutes. When they are browning/starting to gold, set aside in a bowl.
In the same pan, add some more olive oil and cook the onion and the garlic for around 2 minutes at high temperature.
Add the rice and the basil and stir for 1 minute then reduce the heat to medium.
Gradually add the broth (in small amounts). When the rice absorbs all the broth, add more. Repeat this until the rice is al dente.
Add the peas to the rice after 5 minutes of cooking the rice.
Add the cherry tomatoes after 10 minutes of cooking the rice.
Add the mushrooms after 12 minutes of cooking the rice.
When the rice is al dente (not too hard, not too soft), remove from the heat and add the cream. Mix well.
Serve the risotto in a bowl and top it with some grated cheese. Enjoy!