Directions:
In 4-quart heavy-duty saucepot, heat Olive Oil over medium-high heat and cook onion and mushrooms, stirring occasionally, 10 minutes or until mushrooms are golden. Reduce heat to medium and stir in rice. Cook, stirring constantly, 1 minute. Stir in 1 cup hot broth, thyme, salt and pepper and cook, stirring constantly, 2 minutes or until broth is absorbed. Continue adding broth, 1 cup at a time, stirring occasionally, until broth is absorbed and rice is just tender, about 25 minutes. Stir in nuts. Garnish, if desired, with chopped fresh parsley and Parmesan cheese shavings.