In a medium or large nonstick pot, heat up a tablespoon of olive oil on high heat. Add the onions and cook for a minute, then add mushrooms with the second tablespoon of oil. Cook for another minute or two, then add garlic. Reduce heat to medium high and cook for 1-2 minutes. Add the rice and stir with the vegetables for 1-2 minutes. Season with lemon juice and half the salt, pepper and garlic herb seasoning.

Pour in ½ cup of broth and stir. Keep stirring until most of the liquid is absorbed. Add ¼ cup of milk and stir until absorbed. Keep repeating this process, alternating between the broth and milk, ¼ cup at a time until the rice is fully cooked. The amount of liquid needed depends on how fast the rice cooks. Lower the heat slightly if at any time the bottom of the pot starts to burn. This process takes about an hour to an hour and 15 minutes.

Turn off the heat and close the lid. Let it sit for 10 minutes, then add the thyme, oregano, Italian seasoning, and the rest of the salt, pepper, and garlic herb seasoning (use more if needed). Mix in the parmesan and serve.