Wild Mushroom & Thyme Risotto

🥘 Ingredients

• arborio rice
  1 c
• butter
  1 tbsp
• celery
  2 stalks
• garlic
  2 cloves
• mixed wild mushrooms
  8 oz
• olive oil
  2 tbsp
• parmesan cheese
  ½ cup
• peas
  1 c
• pepper
  ½ tsp
• salt
  1 tsp
• thyme
  1 sprig
• veggie stock concentrate
  1 unit
• water
  3 c
• yellow onion
  1 unit

🍳 Cookware

• small pot
• large pan

1. 

   1

   arborio rice garlic yellow onion celery thyme veggie stock concentrate mixed wild mushrooms peas parmesan cheese salt pepper olive oil butter water

   arborio rice: 1 c, garlic: 2 cloves, yellow onion: 1 unit, celery: 2 stalks, thyme: 1 sprig, veggie stock concentrate: 1 unit, mixed wild mushrooms: 8 oz, peas: 1 c, parmesan cheese: ½ cup, salt: 1 tsp, pepper: ½ tsp, olive oil: 2 tbsp, butter: 1 tbsp, water: 3 c
2. 2

   Halve, peel, and finely dice yellow onion. Mince or grate garlic. Finely dice celery. Strip thyme leaves and roughly chop. Slice mixed wild mushrooms.
3. 3

   Bring water and veggie stock concentrate to a boil in a small pot . Keep warm on low heat.
4. 

   4

   Heat a drizzle of olive oil in a large pan over medium heat. Add mixed wild mushrooms and cook, tossing, until golden brown ⏱️ 4 minutes . Add peas, thyme, and garlic and cook until fragrant ⏱️ 1 minute . Remove from pan and set aside.
5. 

   5

   Heat another drizzle of olive oil and butter in the same pan over medium heat. Add yellow onion and celery and cook, tossing, until softened ⏱️ 4 minutes . Add arborio rice and toss until translucent ⏱️ 1 minute . Season with salt and pepper.
6. 

   6

   Begin adding the warm stock to the pan in ¼ cup increments, stirring between additions, until absorbed. Continue until the rice is al dente and a loose sauce has formed ⏱️ 20 minutes . Season with salt and pepper.
7. 7

   Stir in the mushroom mixture and parmesan cheese, reserving a little for garnish. Serve divided between bowls, sprinkled with remaining parmesan cheese and drizzled with olive oil.