Preheat the oven to 160 degrees C. Dice the onion and mushrooms to the chunkiness you desire

Chop the onion in thin slices and grate the courgettes

Using a casserole dish that you can put in the oven, heat some oil or butter on a hob and add the onions and garlic

Once the onions and garlic are soft, add the mushrooms and courgettes

Add the orzo and mix so everything is mixed together

Pour in the wine and the stock and season with salt and pepper (note: you might not need the whole pint of stock- just pour enough to cover the orzo by about half a centimetre)

Place in the oven for about 20mins until the rice has absorbed the stock and is soft but not gooey.

Enjoy