1.In a large saucepan bring the broth to a simmer. Cover and keep warm over low heat.
2.Heat the olive oil in heavy large pot over medium heat. Add the chopped leeks and saute until just tender, about 4-5 minutes.
3.Add the rice and stir for about 2 minutes. Add the white wine and stir until absorbed, about 1 minute.
4.Stir in 1 cup of the warm broth and simmer until it is absorbed, stirring frequently. Cook until the rice is almost tender, adding broth 1/2 cup at a time and stirring often, allowing each addition to be absorbed before adding the next, about 20-25 minutes.
5.Stir in the fresh grated parmesan, FRUGURT Dahi and season with salt and freshly ground pepper. Spoon into bowls and sprinkle with fresh chopped parsley and a little more cheese. Serve immediately.