1. Start by cooking the mushrooms and shallots in olive oil, and when they are almost ready add the diced garlic.
2. Continue with the orzo and cook for a few more minutes
3.Pour in the wine, and when it has evaporated start slowly adding the water while stirring the orzo
4.Continue adding water until the orzo is cooked (but don't add all the water at once to avoid your orzo getting overcooked.
5. Once the orzo is fully cooked, turn off the heat and add the yoghurt, grated parmesan and some parsley, salt and pepper and keep stirring until it's super creamy.
6. Serve with more grated parmesan and parsley. Enjoy with a glass of white wine!
*You can also use other types of mushrooms, like porcini or portobello