Mushrooms lend themselves well to wine pairings. An earthy risotto with full-flavored mushrooms such as shiitakes calls for a rich American Pinot. If you are aiming for a milder palate, select a wine with a lighter taste such as a leaner Burgundy.
Heat butter in large skillet over medium heat. When hot, add shallot, garlic, and parsley leaves, and cook for about 2 minutes, or until just softened. Add onion and celery, and cook, stirring, until onion is translucent, about 5 minutes.
Add potato and corn, and continue to cook for 2 minutes more. Add favas, pimento, and peas, and stir together. Season to taste with salt and pepper, heat through, and serve on side.