Put a pan of water on to boil, then add the orzo. It’ll take about 6 minutes to cook – make sure you stir it fairly often, it has a habit of sticking to the bottom.

Meanwhile, pour the oil into a large saucepan over a medium heat, and add the chopped garlic. Chop the mushrooms and add to the garlic. Cook until the mushrooms have softened (about 5 minutes), then add the wine and allow to simmer down.

Turn the heat down to low, then add the drained orzo when it’s finished cooking (it’s best to use a sieve to drain it rather than a collander!), the cream and season with salt and pepper, to taste.

Stir well and allow to heat through, then turn off the heat and stir in the parsley. Done!