Heat olive oil in a medium pot over medium heat.

Add onion, garlic, and mushrooms. Season to taste with salt and pepper.

Cook, stirring occasionally, until the mushrooms develop some color, approximately 5-6 minutes.

Add the dried thyme and the rice.

Continue cooking until the thyme becomes fragrant, 1-2 minutes.

Add the vegetable stock and increase the heat to high.

Bring the rice to a boil, then immediately reduce the heat down to medium low and cover with a lid.

Let the rice simmer for 10 minutes then turn the heat off and let the rice sit covered for 5 minutes.

Uncover and fluff the rice with a fork.

Stir in the butter, heavy cream, and parsley.

Taste and adjust the seasoning if desired.

Enjoy!