Preheat oven to 180C fan forced.

Place stock and water in a saucepan and bring to the boil. Add simmer soup and stir until dissolved and combined. Turn off heat and set aside keeping warm in the pot.

Heat half of the oil in a large stove and oven-proof pan over a medium low heat. Add onion and cook, stirring occasionally for about 10 minutes or until lightly caramelised. Remove from the pan.

Heat remaining oil in same pan over a medium heat. Add mushrooms and thyme and cook, stirring for 5-7 minutes or until lightly browned. Return onions and stir. Add wine, stir to combine and simmer for 3 minutes until reduced by half.

Add rice to pan and stir through. Cook for 1 minute then pour in soup/stock liquid and stir. Cover with lid and bake in oven for 20-25 minutes until rice is tender but mixture is still loose and moist. Remove from oven and stir in half of the parmesan.

Make shallow holes in the risotto. Break an egg into a small bowl and pour into a hole. Repeat with remaining eggs. Cover with lid and return to oven for 8 minutes or until eggs are just set.

Serve sprinkled with remaining parmesan and thyme sprigs. Season with pepper.