preheat oven to 180°c/160°c fan-forced.
in a medium saucepan, melt margarine over medium-low heat; add onion and garlic, cook, stirring for 4-5 minutes or until softened. add thyme and wine, bring to the boil. cook, stirring, for 2 minutes or until liquid has almost evaporated.
add mushrooms, cook for 2-3 minutes or until browned lightly. add rice; cook, stirring, for 1 minute. transfer mixture to 6 cup (1.5l) capacity oven proof dish. add combined stock and NESTLÉ CARNATION Light & Creamy Evaporated Milk, stir to combine.
cover tightly with foil; transfer to oven. bake, stirring occasionally, for 55 minutes. stir in cheese and herbs. serve topped with shaved parmesan, if desired
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