Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add onion and cook 2–3 minutes until softened. Add garlic and mushrooms; sauté until mushrooms are golden and tender.
Toast orzo: Stir in orzo pasta, cooking 1–2 minutes to lightly toast.
Add broth: Slowly pour in warm broth, about 1 cup at a time, stirring frequently and letting liquid absorb before adding more (like risotto). Continue until orzo is tender, about 10–12 minutes.
Make it creamy: Stir in heavy cream, Parmesan, thyme, salt, and pepper. Let simmer 1–2 minutes until creamy.
Finish with spinach: Add spinach and stir until wilted. Taste and adjust seasoning.
Serve hot, with extra Parmesan and a sprinkle of red pepper flakes if desired.
✨ Tips & Variations:
Add cooked chicken, shrimp, or sausage for extra protein.
Swap spinach for kale or arugula.
Use milk + extra Parmesan instead of cream for a lighter version.