4 Tbsp Avocado Oil, separated
2 lbs Mushrooms, sliced
1 tsp Salt, more to taste
Freshly ground Black Pepper, to taste
1 medium Onion, diced
4 cloves Garlic, minced
1 Tbsp Fresh Thyme leaves or 1 tsp Dried Thyme
1 1/2 cups Arborio Rice, rinsed
1 cup Dry White Wine
5 cups McCormick’s “Beef” Broth
1/2 cup Shaved Parmesan, plus more for garnish
Chopped Fresh Parsley, for garnish

Heat 2 tablespoons of the avocado oil in a Dutch oven or large, deep skillet over medium heat.
Add the mushrooms, salt and pepper and toss to coat.
Cook, stirring only occasionally, for about 8 minutes, or until soft and browned; transfer cooked mushrooms to mixing bowl and set aside.
Wipe out pan and return to heat; add remaining 2 Tbsp avocado oil to pan.
Sauté onion for 5 – 8 minutes, or until softened.
Stir in the garlic, thyme and rice.
Let cook for a minute or two then add the wine; stir and cook for 3 minutes, or until the wine cooks down.
Add the simmering broth 3/4 cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. With the final addition of broth , stir 2/3 of the sautéed mushrooms into the risotto.
Cook until the risotto is creamy and the rice is al dente.
Stir in cheese and season to taste.
Top with remaining sautéed mushrooms, garnish with fresh herbs and shaved parmesan cheese.