Remove casing from sausage if there is any. Chop onion and mushrooms; mince garlic.
Heat oil in a large skillet over medium heat. Add onion and garlic to hot oil and cook for 1 minute. Add sausage; cook 5-6 minutes or until no longer pink, breaking it into smaller pieces as it cooks.
Add mushrooms and rice to skillet. Stir to combine and cook 2-3 minutes, allowing rice to lightly brown.
Add broth and bring to a boil. Cover, reduce heat, and simmer for 15-20 minutes or until liquid has absorbed and rice is tender. Stir in peas and carrots; season with salt and pepper to taste. Allow peas and carrots to heat through.
Top with grated Parmesan, and serve with sliced pears on the side.