Begin by heating 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once the butter is melted and bubbling, add the chopped onion, sautéing it for about 3 minutes until translucent.

Stir in 2 minced garlic cloves, cooking for an additional 30 seconds until fragrant. Add 8 ounces of sliced mushrooms, seasoning them lightly with salt. Sauté for 7-10 minutes until golden brown and tender.

Once the mushrooms are golden, add 1 cup of orzo to the pan. Stir for about 2 minutes, allowing it to toast slightly and absorb the flavors.

Pour in 3 cups of vegetable broth, bringing to a gentle simmer. Partially cover and cook for about 10 minutes, stirring occasionally until the orzo absorbs most of the liquid.

Lower the heat and stir in ½ cup of heavy cream and ½ cup of grated Parmesan cheese. Stir for about 2-3 minutes until smooth and creamy.

Gently add 4 cups of fresh spinach, folding it into the creamy orzo mixture. Allow the spinach to wilt for about 2 minutes.

Taste and adjust seasoning with salt and pepper as desired. Mix thoroughly and warm through before serving.

Plate the orzo, offering additional Parmesan cheese or fresh herbs for garnish if desired.