In small saucepan over high heat, heat vegetable broth, white wine and turmeric to boiling. Reduce heat to low; keep simmering.
In 12-inch skillet over medium heat, in hot oil,, cook onion and garlic 5 minutes or until softened. Add Arborio rice; cook 2 minutes. Gradually add simmering liquid, ½ cup at a time until absorbed. Repeat with remaining rice and liquid, stirring frequently, until rice is al dente, about 25 minutes. Stir in corn, mushrooms and Parmesan cheese.
Grease five 5-ounce custard cups. Spoon and press mixture into cups. Carefully invert timbales onto platter or serving dish.
Serve timbales with broiled chicken or fish and canned French-cut green beans.