Start by prepping the vegetables. Slice the mushrooms, dice the onion, and mince the garlic cloves.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once the skillet is hot add the mushrooms along with a pinch of salt and pinch of pepper. Sauté the mushrooms for 5 minutes, stirring occasionally. Once the mushrooms are golden brown and tender, transfer them to a bowl and set aside.

In the same skillet add another 1 tablespoon of olive oil and the butter. Add the diced onions and sauté for 3-4 minutes until the onions are translucent. Add the garlic and sauté for 30 more seconds.

Next add the Italian seasoning, salt, black pepper, and uncooked orzo. Stir together with the onions and garlic. Now slowly pour in the chicken broth and heavy cream. Stir everything together and scrape up any browned bits that may be stuck at the bottom of the skillet.

Bring the orzo up to a gentle boil. As soon as it starts to boil, reduce the heat to medium-low and let the orzo simmer for 8 minutes. Stir the orzo frequently to prevent it from sticking to the bottom of the skillet.

After 8 minutes slowly stir in the grated parmesan. Then add the sautéed mushrooms and chopped spinach to the skillet and stir to combine with the orzo. Continue simmering the orzo for 2-3 minutes until the pasta is tender. Serve warm and enjoy!