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scapardine
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Preheat oven to 375°. In a 12" ovenproof skillet over medium-high heat, heat oil. Add shallots and mushrooms; season with salt and pepper. Cook, stirring occasionally, until shallots are translucent, mushrooms are tender and starting to brown in spots, and there’s no liquid at bottom of pan, 4 to 6 minutes.
Stir in orzo and thyme and cook, stirring constantly, until warmed through, about 1 minute. Add wine to deglaze pan, scraping bottom of pan with a spoon to release any browned bits. Continue to cook, stirring occasionally, until most of the liquid is evaporated, 1 to 2 minutes. Add water, ½ cup half-and-half, and 1 ½ teaspoons salt. Bring to a simmer, then reduce heat to medium-low to maintain a gentle simmer. Cook, stirring frequently, until orzo is very al dente and liquid is almost completely absorbed, 5 to 7 minutes.
Remove pan from heat and stir in peas, three-quarters of mozzarella, and remaining ½ cup half-and-half. Top with remaining mozzarella pieces.
Bake until bubbling, cheese is melted, and orzo is just cooked through, about 10 minutes.
Top with more thyme, lemon zest, and red pepper (if using).