Heat olive oil over medium heat in a medium saucepan. Add garlic and cook until fragrant.

Place onion and carrots in the saucepan, add a pinch of salt, and turn the heat up to high. Cook until the onions are translucent, stirring often, about 1 minute.

Stir in rice, followed by thyme. Let the rice toast in the saucepan and coat with oil until it starts turning slightly brown, stirring often, about 2-3 minutes.

Add wine and continue stirring until the alcohol evaporates, about 1 minute. Pour chicken broth into the pan and bring to a boil.

Once it’s boiling, stir in mushrooms and brussels sprouts and bring to a boil again, stirring occasionally.

Add shredded chicken and turn the heat down to low. Cover and simmer for 15 minutes until the chicken broth is absorbed by the rice. Uncover, stir in parsley and Parmesan cheese. Keep stirring until the cheese is melted.

Turn off the heat. Season with freshly ground black pepper. Transfer the risotto to serving bowls. Garnish with more parsley and serve immediately.