Step-by-Step Instructions

1. 1.Cook Mushrooms

   Add 1 tablespoon of cooking oil to a pan. Add the trimmed and thinly sliced mushrooms. Season with salt and black pepper. Cook until the mushrooms are browned and softened.

2. 2.Set Aside Mushrooms

   Once cooked, remove the mushrooms from the pan and place them in a plate. Set aside for later.

3. 3.Sauté Aromatics

   Add 1 tablespoon of cooking oil and 3 tablespoons of butter to the same pan. Add the chopped yellow onions and sauté until translucent. Then, add the chopped garlic and thyme, and sauté for 2-3 minutes until fragrant.

4. 4.Season Aromatics

   Season the sautéed aromatics with salt and black pepper to taste.

5. 5.Toast Rice

   Add 2 cups of Arborio rice to the pan. Mix well with the aromatics, toasting the rice for 1-2 minutes until the edges become translucent.

6. 6.Add Stock Concentrate and Water

   Squeeze in 4 veggie stock concentrates and mix thoroughly with the rice. Add 1 cup of water to the rice mixture and stir.

7. 7.Cook Risotto

   Cook the rice for 15-20 minutes, stirring occasionally, until the rice is softened and most of the liquid is absorbed. The rice should be al dente.

8. 8.Add Remaining Water

   Add the remaining 1/2 cup of water and continue cooking, stirring until absorbed and the risotto reaches a creamy consistency.

9. 9.Stir in Butter and Parmesan

   Stir in the remaining butter until melted and fully incorporated. Add 1 cup of shredded Parmesan cheese and mix until the risotto is creamy.

10. 10.Combine with Mushrooms

    Return the cooked mushrooms to the risotto and mix well to combine all ingredients.

11. 11.Final Seasoning and Serve

    Add more black pepper if desired. Serve the Mushroom Thyme Risotto hot on a plate and garnish with additional shredded Parmesan cheese.