Heat margarine over medium heat in a large skillet.

Add onion and cook until slightly softened, about seven to eight minutes. Add garlic and cook just until fragrant. Increase heat to medium-high and add wine. Cook until almost evaporated, about two to three minutes. Add mushrooms and cook, stirring frequently, until mushrooms are cooked through and tender and most of the liquid has evaporated, about eight to 10 minutes. Remove from heat and add salt and pepper to taste.

While mushrooms are cooking, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Heat the chicken stock just until boiling. Place rice, chicken stock, and two tablespoons margarine into a 9×13-inch (23×33-centimeter) pan or Pyrex dish. Add sautéed mushrooms and onions and stir to combine.

Cover pan with lid or foil and bake for 35 minutes or until rice is just cooked. It should be tender but not mushy. The risotto will still look liquidy — that’s what you want to ensure the risotto is creamy at the end! Remove pan from oven and stir a few times to break up rice. Add an additional tablespoon of margarine and then stir vigorously until the watery liquid becomes creamy and gets absorbed.

The risotto should be oozy and creamy, not thick or gluey. If it gets too thick, add one tablespoon of boiling water at a time to loosen it up, stirring well after each addition.

Taste for seasoning and adjust, adding more salt if necessary. Top with chopped fresh parsley, if desired. Serve while hot and creamy.