In a separate pot, pour in your low-sodium vegetable or chicken broth and bring it to a gentle simmer over low heat.

In a large, heavy-bottomed pot, heat a drizzle of extra-virgin olive oil over medium heat. Add the finely chopped yellow onion and sauté until softened, about 5 minutes. Stir in the chopped garlic, rinsed and sliced button mushrooms, bay leaf, and stripped thyme leaves, cooking until the mushrooms are tender and fragrant, about 10-15 minutes.

Remove the mushroom mixture from the pot and set it aside. In the same pot, melt 2 tablespoons of unsalted butter over medium heat. Add the arborio rice and toast it for about 2 minutes, stirring frequently until the grains are slightly translucent around the edges.

Pour in the dry white wine, scraping any bits off the bottom of the pot. Stir continuously until the wine is mostly absorbed, about 2-3 minutes.

Start adding the warm broth to your arborio rice by stirring in 1 cup and allow it to absorb completely, about 5 minutes. Continue adding more broth, one cup at a time, until the rice is creamy and al dente, approximately 30-40 minutes.

Once rice has reached a luscious consistency, gently fold back the cooked mushroom mixture into the pot. Add in the finely grated Parmesan cheese and thawed peas, tossing everything to combine and season with kosher salt and black pepper to taste.

Spoon the rich Mushroom Risotto into warm bowls and top it with finely chopped fresh parsley for a burst of color and flavor.