Mushroom risotto with thyme

Name: Mushroom risotto with thyme
Ingredients: 250 grams Paris mushrooms, cut into quarters; 6 cups vegetable broth; 4 tablespoons olive oil; 2 garlic cloves with skin, slightly crushed; 400 grams mixture of crimini and shitake mushrooms, sliced (you can leave the smaller ones whole); 1 small onion, finely diced; 2 fresh thyme stems, leaves separated; 80 milliliters dry white wine; 320 grams Carnaroli or Arborio rice; 50 grams Parmesan cheese, grated; Salt and freshly ground black pepper, to taste