Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms are tender and browned, about 5-7 minutes.
Add the orzo to the skillet and stir to coat it in the oil and mushroom mixture.
Pour in the vegetable broth and bring to a simmer. Cook, stirring occasionally, until the orzo is tender and has absorbed most of the liquid, about 10-12 minutes.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Serve warm, garnished with additional Parmesan if desired.
Variations & Tips
For a creamier version, you can add a splash of cream or a dollop of mascarpone cheese at the end. If you prefer a bit of heat, a pinch of red pepper flakes can be added with the garlic. You can also swap out the vegetable broth for chicken broth for a different flavor profile. For a gluten-free option, try using gluten-free pasta or rice instead of orzo.
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