Mushroom Risotto

Ingredients

• 2 ¾ cups lower-sodium vegetable broth
• 1 cup water
• 2 tablespoons extra-virgin olive oil
• 8 ounces sliced fresh mushrooms, such as cremini, shiitake, button and/or oyster (5 cups)
• 3 (5-inch) thyme sprigs, plus additional thyme leaves for garnish
• 4 tablespoons unsalted butter, divided
• 1 tablespoon finely chopped garlic
• 1 small shallot, finely chopped
• 1 cup arborio rice
• ½ cup dry vermouth
• ¼ teaspoon salt
• ⅓ cup grated Parmesan cheese, plus 2 tablespoons, divided
• 2 tablespoons chopped fresh chives