1
: Heat oil in saucepan over medium-high heat; cook onion and garlic about 2 minutes or until softened. Add mushrooms; cook 3 to 5 minutes or until softened.
2
: Stir in broth, rice, seasoning and evaporated milk; bring to boil. Reduce heat to medium. Cook 12 to 15 minutes, stirring constantly, until thickened and rice is tender but firm.
3
: Stir in Parmesan. Season with salt and pepper to taste. Serve immediately. Garnish with chopped chives or parsley.