Step 1

Melt butter in a large pan. Add the onion and saute for about 2 minutes until the onion softens and becomes translucent. Add the mushrooms, stir and cook until the mushrooms cook down and are soft, about 3 to 5 minutes.

Step 2

Stir in the salt, pepper and fresh thyme. Stir in the garlic and cook for about 30 seconds.

Step 3

Pour in the wine, let it come to a boil, and add in the rice. Stir until all the liquid is absorbed.

Step 4

Pour in the chicken broth, stir, and bring to a boil. Cover the rice, lower the heat to medium-low, and cook for about 20 minutes, stirring occasionally until rice is almost cooked.

Step 5

Add the craisins, peas, half of the almonds and continue to cook (covered) for another 5 or 10 minutes. At this time you can also taste for seasoning and adjust with salt and pepper as necessary.

Step 6

Garnish with remaining almonds and parsley.