In a large pan, drizzle the olive oil over medium heat.

Add the onion and cook, stirring often, until it is softened and translucent.

Gently toss in the mushroom slices and cook for a few minutes, stirring occasionally, until they darken and start to soften.

Stir in the garlic and thyme, seasoning with salt and freshly ground pepper.

Once everything is fragrant, add the rice and toss for about 2-3 minutes until lightly toasted.

Pour in the white wine and let it cook until absorbed.

Then, add 1/2 cup of the hot vegetable broth and continue cooking, stirring frequently, until most of the broth has been absorbed.

Repeat this process, adding another 1/2 cup of broth and stirring until absorbed, until the rice is tender, al dente, and the mixture is creamy.

Finally, stir in the butter and remove the pan from heat.

Add in the Parmesan cheese, tasting and seasoning with more salt and pepper if needed.

Serve immediately topped with extra Parmesan and a sprinkle of fresh parsley.