A very light but totally satisfying dish! Will make again!

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.