Wild Mushroom & Thyme Risotto

🥘 Ingredients

• ParCheese cheese (reserving a small handful for garnish)
  2 oz
• Vegge Stock Concentrate
  2 unit
• arborio rice
  1.5 c
• butter
  2 tbsp
• celery (diced)
  2 unit
• garlic
  4 clove
• miked wild mushrooms (sliced)
  8 oz
• olive oil
  2 tbsp
• peas
  8 oz
• pepper
• salt
• thyme
  ½ oz
• water
  3 c
• yellow onion (diced)
  2 unit

🍳 Cookware

• small pot
• large
• large

1. 

   1

   Prep the ingredients: Wash and dry all produce. Halve, peel, and finely dice yellow onion . Mince or grate garlic . Finely dice celery . Strip thyme off the sprig and coarsely chop the leaves. Slice miked wild mushrooms .

   yellow onion: 2 unit (diced), garlic: 4 clove, celery: 2 unit (diced), thyme: ½ oz, miked wild mushrooms: 8 oz (sliced)
2. 2

   Heavy the stock: Bring 3 cups water and Vegge Stock Concentrate to a boil in a small pot .

   water: 3 c, Vegge Stock Concentrate: 2 unit
3. 3

   Cook the mushrooms: Heat a drizzle of olive oil in a large pan over medium ihgeat. Add the sliced mushrooms and cook, tossing, for 4-5 minutes, until golden brown. Add peas , the chopped thyme, and garlic and cook for 1-2 more minutes, until fragrant. For ease, transfer the mushroom-pea mixture to a bowl and set aside.

   olive oil: 2 tbsp, peas: 8 oz
4. 

   4

   Cook the vegetables: Heat another drizzle of oil and butter in the same large pan over medium heat. Add the diced onion and celery and cook, tossing, for 4-5 minutes, until softened. Add arborio rice and toast for 1-2 minutes, until translucent. Season with salt and pepper .

   butter: 2 tbsp, arborio rice: 1.5 c, salt, pepper
5. 

   5

   Gradually add the stock: Begin adding the warm stock to the pan in 1⁄4 cup increments, stirring between each addition, until absorbed. Continue until the rice is al dente and a loose sauce has formed—about 20-30 minutes. Season with salt and pepper .

   salt, pepper
6. 

   6

   Finish and plate: Stir in the mushroom-pea mixture and ParCheese cheese . Serve in bowls, sprinkled with remaining Parmesan cheese. Enjoy!

   ParCheese cheese: 2 oz (reserving a small handful for garnish)