Place the oil in a large pan over medium heat and add the onions. Cook the onions over medium heat until soft and translucent, about 10 minutes.

In the meantime, pour the vegetable stock in a saucepan and cook over medium-high heat until it simmers. Reduce the heat to medium.

Add 1/4 of the hot vegetable broth tot he onions. Stir and cook until the liquid has evaporated.

Next, turn your heat up to medium-high, and add the 1 cup of Arborio Rice (or risotto rice). Stir until all the rice is thoroughly coated. Continue stirring as you toast the rice for about 5 minutes. The rice should look translucent on the edges.

After the rice is toasted, add the minced garlic and cook for just about 30 seconds while stirring so the garlic doesn't burn. Add the wine and continue cooking and stirring until the wine has evaporated.

Pour one cup of the hot broth liquid over the rice and stir until all the rice is covered. Stir until all the liquid has been absorbed. Then add another cup of the hot broth liquid and stir until that has been absorbed. Continue this step until all the vegetable broth has been used and a creamy, gravy-like coating begins to form around the rice

Remove one or two pieces of rice with a spoon, allow it to cool and then taste it to determine if the risotto is done. Once done, add 2 tablespoons of olive oil and 1/2 cup of hot water to create an even creamier sauce around the rice. Add the seasonings: celery seeds, thyme, and sage and stir to combine. At this point add the frozen carrots and peas. Stir to combine.

Salt and pepper to taste. Serve warm