Heat olive oil in a 5 quart saute pan over medium heat. Add mushrooms, peas, garlic, salt, and pepper. Cook until the mushrooms have released their juices, about 5 minutes, stirring occasionally.
Add rice and vegetable stock. Mix everything together. Bring to a boil and then decrease to a simmer. Cover the pan with a lid and simmer on medium-low heat for 30 minutes. Uncover the pan and check that the rice is tender and done. Simmer with the pan uncovered for a few minutes to evaporate any excess liquid, if needed.
Add butter to the pan and stir as it melts. Serve in bowls and top with pesto and finely grated asiago cheese.
Recipe printed from Savory Tooth at https://www.savorytooth.com/pesto-risotto/