MELT butter with olive oil in large deep non-stick fry pan on medium-high heat. Add mushrooms, onions and thyme; mix lightly. Cover and cook 15 min. or until vegetables are golden brown.
STIR in broth and milk. Bring to boil. Stir in rice. Reduce heat to medium-low; simmer 10 min. or until rice is tender. Remove from heat.
ADD cheeses, parsley and shrimp; mix lightly. Cover and let stand 10 min. or until shrimp are heated through.
serving size = 1/6 recipe (regular products)