Bring a large pot of salted water to a boil. Add the orzo and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking. Once ready, drain the orzo in a colander, then toss it with a drizzle of olive oil to prevent clumping. Set aside while you prepare the mushroom and spinach mixture.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the finely chopped onion and sauté for 2–3 minutes until softened and translucent, stirring occasionally.

Stir in the minced garlic and cook for an additional minute, letting it become fragrant. Keep stirring to prevent the garlic from burning.

Add the sliced mushrooms to the skillet. Increase the heat slightly and sauté for 5–7 minutes, allowing them to brown and release their moisture.

Next, add the fresh spinach to the skillet, stirring it into the mushroom mixture. Continue to stir until the spinach wilts down, about 1–2 minutes.

Pour in 2 cups of vegetable broth and bring the mixture to a gentle simmer. Allow it to simmer for 3–4 minutes.

Stir in the cooked orzo into the skillet, mixing thoroughly until the pasta is evenly coated in the creamy sauce.

Incorporate the grated Parmesan cheese into the orzo mixture, stirring until it melts and combines seamlessly. Season generously with salt and pepper to taste.

Remove the skillet from the heat and garnish your Mushroom and Spinach Orzo with fresh herbs, such as parsley or thyme. Serve warm.