Heat ½ of the olive oil in a deep pan and sauté the onion until soft.

Add the orzo and increase heat and stir for about 1 minute.

Start adding the broth with a ladle and stir until the liquid is absorbed. Continue this process for about 5-7 minutes.

Add the mushrooms and the wine and continue stirring. Once liquids are absorbed, continue adding the broth, continuing the process for 2-3 minutes.

Try the orzo, it should be soft with bit of a bite in the center.

Add a bit more broth stirring.

Remove from heat, add the parmesan and the rest of olive oil and stir for about 2 minutes.

Serve immediately with freshly ground pepper and sprinkle with some chopped parsley.