Prep the ingredients: Halve, peel, and finely dice the onion. Mince or grate the garlic. Finely dice the celery. Strip the thyme off the sprig and roughly chop the leaves. Slice the mushrooms.

Heat the stock: Bring 3 cups water and the stock concentrate to a boil in a small pot.

Cook the mushrooms: Heat a drizzle of oil in a large pan over medium heat. Add the mushrooms and cook, tossing, for 4-5 minutes, until golden brown. Add the peas, thyme, and garlic and cook for 1-2 more minutes, until fragrant. Remove from the pan and set aside.

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

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

Finish and plate: Stir in the mushrooms, peas, and Parmesan cheese (reserving a little cheese for garnish). Serve divided between bowls, sprinkled with Parmesan cheese and drizzled with olive oil. Enjoy!