Ingredients:

• 1 cup orzo pasta
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups sliced mushrooms (button or cremini)
• 2 cups vegetable broth
• 2 cups baby spinach
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream (or full-fat milk)
• Salt and black pepper to taste
• Optional: fresh thyme or parsley for garnish

🥣 Instructions:

1. In a large skillet, heat olive oil over medium heat. Sauté onion and garlic for 2 minutes.
2. Add mushrooms and cook until browned (5–6 minutes).
3. Stir in orzo and cook for 1 minute, toasting lightly.
4. Pour in vegetable broth and bring to a simmer. Cook uncovered, stirring occasionally, for 8–10 minutes until orzo is tender and most liquid is absorbed.
5. Stir in spinach, Parmesan, and cream. Season with salt and pepper.
6. Cook for another 1–2 minutes until creamy.
7. Garnish with fresh herbs and serve warm.