Step 1

Transfer the olive oil and the leeks to a deep saucepan or large skillet and heat over medium-high heat, stirring often, until the leeks soften and are translucent.

Step 2

Add the orzo pasta, the thyme and the vegetables and stir for 2 minutes. Then, start adding the stock or water gradually, one cup at a time and reduce the heat to a low simmer.When you have used about 6 cups of stock taste the orzo to see if it's ready. It should be soft but still chewy (al dente). If it needs more time to cook, add more water accordingly.

Step 3

When the orzo is ready it should have some liquid left in the form of a starchy sauce. If it's too dry add a splash of water.Remove the pot from the heat and add the yogurt, the parmesan cheese and the freshly ground black pepper. Stir gently to combine, taste and adjust the salt.Optionally, sprinkle some chopped parsley on top and serve immediately.