Cook rice to directions and set aside.
Bring half of the veg-stock to a boil and put aside to cool.
Slice the mushrooms and stir-fry in butter until almost golden brown.
Chop broccoli into small pieces and add to mushrooms.
Add half of the wine and the rest of the veg-stock.
Leave uncovered and let simmer until the remaining liquid starts to boil down.
Slowly pour in the remaining wine and add the heavy cream. Simmer until broccoli is medium tender and the liquid has evaporated.
Remove from heat sprinkle in the parmesan cheese and the rice. Top the dish with the sprig of fresh thyme.
Serving Size 4