Begin by cooking the orzo (according to the package instructions. Boil it in salted water for about 8–10 minutes until it’s al dente. Once cooked, drain the orzo and set it aside. You can also lightly toss it in a bit of olive oil to keep it from clumping together.
In a large skillet heat two tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 2–3 minutes until it becomes soft and translucent. Next, toss in the minced garlic and cook for another minute until it’s fragrant. Afterward, add the mushrooms to the pan. Sauté them until they are golden brown and have released most of their moisture, about 5–7 minutes.
Once the mushrooms are browned, stir in the fresh spinach. Spinach wilts down quickly, so you only need to cook it for 1–2 minutes. It’s best to add the spinach in batches if your pan is not large enough to hold all of it at once.
After the spinach has wilted, pour in the vegetable broth. This step helps create a flavorful base for the orzo to absorb. Let the mixture simmer for 3–4 minutes, allowing the flavors to meld together.
Now, add the cooked orzo into the skillet with the mushroom-spinach mixture. Stir everything together until the orzo is evenly coated in the sauce. If the mixture looks too dry, you can add a splash more vegetable broth or cream to reach your desired consistency.
Next, sprinkle in the grated Parmesan cheese (I use Happy Belly Cheese Shaker) and mix it in until it’s fully melted and incorporated into the orzo. Before serving, taste the dish and adjust the seasoning as necessary. Add salt and freshly ground black pepper to taste.
