Preheat the oven to 350°F (180°C). Line a small baking sheet with parchment paper. On the prepared baking sheet, toss ¾ cup mushrooms with 1½ tablespoons olive oil, ½ teaspoon thyme, and ½ teaspoon salt until well coated. Bake the mushrooms for 10–15 minutes, or until crispy. Remove from the oven and set aside in a warm place.
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic, remaining 2½ cups sliced mushrooms, remaining teaspoon of thyme, ½ tablespoon butter, and ½ teaspoon salt. Cook until fragrant, 6–8 minutes.
Pour in the white wine and cook until slightly reduced, 1–2 minutes. Add the rice and stir until lightly toasted, about 1 minute.
In a medium bowl or large measuring cup, combine the Campbell’s® Cream of Mushroom Soup and the water. Stir until completely combined.
Add the mushroom soup mixture, about 1½ cups at a time, to the rice mixture and stir until reduced by half. Continue adding more liquid, stirring frequently, until rice is tender and the liquid has been fully absorbed, 10–15 minutes total.
Reduce the heat to low and stir in the remaining 3½ tablespoons butter and the Parmesan cheese until melted and well incorporated. Remove the pot from the heat and stir in the remaining teaspoon of salt, the black pepper, and parsley.
Immediately divide the risotto between serving bowls and garnish with more Parmesan, the roasted mushrooms, black pepper, and parsley. Enjoy!
