Mushroom Risotto

2 cups arborio rice
1 cup white wine
4 cups vegetable broth
1 (10.75 oz) can condensed golden mushroom soup
1 tsp minced garlic
6 oz mushrooms, sliced
1 tsp salt
1/4 tsp pepper
1/2 tsp thyme
1/2 cup grated Parmesan

Stir together all ingredients, except Parmesan in slow cooker.  Cook on high, stirring every 30 minutes for 2 hours.  Check consistency.  Continue to cook, stirring every 10 - 15 minutes for 30 minutes to 1 hour.  Be careful not to overcook risotto.  (Rice should be al dente, not mushy.)

Stir in Parmesan before serving.