Rinse rice under running water and let it dry until you prep the vegetables. Warm the broth. Chop the onion, grate the carrot and slice the mushrooms.
Heat the oil into a heavy bottom pan. Saute the onion until translucent, add the carrot and saute 3 minutes more. Add mushrooms and cook for another 3-4 minutes.Add the rice and fry 2 minutes stirring continuously. Add 2 ladles of warm broth and stir. Lower the flame, season with salt and pepper and let the rice cook slowly. Keep an eye on it and add more broth as needed, stirring often to avoid sticking to the pan.Cook until al dente (15-20 minutes).
Sprinkle freshly chopped parsley, and some Parmesan. (optional). Serve as side dish to any meat, steak, BBQ.