Slow Cooker Mushroom Risotto with Peas

INGREDIENTS

3 tbsp

olive oil

3 cups

sliced mushrooms

1/3 cup

sliced shallots or chopped onion

2 cloves

garlic, minced or pressed

1 3/4 cups

uncooked arborio rice

4 cups

vegetable broth

3/4 cup

dry white wine

1/2 tsp

ground black pepper

2/3 cup

fresh peas or thawed frozen peas

Grated vegan Parmesan cheese (optional)