Heat the olive oil in a large pot. Add in the diced onion and saute for 5 minutes. Add in the garlic and saute for 2-3 more minutes.
Saute for about 5 minutes or until the onion is golden brown.
Add the mushrooms to the pot with the onion/garlic along with the salt, pepper, and sage leaves.
Saute for an additional 7 or so minutes.
Stir in the rice and mix well with all other ingredients.
Pour in the white wine and let simmer on low heat until all liquid is absorbed, about 3-5 minutes.
In a separate pot, heat the vegetable broth until warm.
Add in 1/2 cup vegetable broth at a time to the pot, stirring occasionally over low heat. Only add 1/2 cup at a time and do not add more until all of the liquid is absorbed.
Repeat this until all the broth has been used. After 4 cups have been used, give it a taste to see if it is done cooking. You will likely need closer to 5 cups, but you don't want to overcook it, so give it a try after 4 cups. Keep the heat low so the broth doesn't cook off before the rice can absorb it.
Once the risotto is done, remove the sage leaves and stir in the peas and cashew parmesan.
Taste and adjust seasonings as desired. I like to add a bit of extra black pepper, salt and red pepper flakes. If using the dairy free butter, stir it in now. This is optional, but it adds a really nice rich flavor. Serve warm and enjoy!