Spray a medium saucepan with oil and heat. Add rice and cook, stirring continually until rice becomes slightly translucent.
Gradually stir in boiling stock and cook for 10 minutes, stirring regularly.
Stir in frozen Birds Eye Chopped Onions and Birds Eye Garden Peas and cook for a further 4 minutes. Add Edgell Mushrooms and heat for 1 minute. Serve risotto topped with basil leaves and parmesan cheese.
Peas can be omitted and replaced with frozen Birds Eye Corn Kernels.