1 tbsp olive oil

8 oz baby bella or crimini mushrooms, sliced

Salt and pepper, to taste

1 cup uncooked orzo

2 cups chicken or vegetable broth

5 cloves garlic, minced

1/2 tsp Italian seasoning or Herbs de Provence

1/2 tsp paprika (plus more to taste)

1/4 tsp salt (or to taste)

5 oz fresh spinach

1/2 cup heavy cream

1/4 tsp red pepper flakes (optional, for garnish)

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Cook the mushrooms: Heat olive oil in a large skillet over medium-high heat. Add mushrooms, season with salt and pepper, and sauté for 1–2 minutes until lightly browned. Remove half and set aside.
Make the creamy orzo: In the same skillet, add uncooked orzo, broth, garlic, Italian seasoning, paprika, and salt. Bring to a boil, then reduce to medium-low and simmer for 5–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
Add spinach and cream: Stir in spinach and cook until wilted, about 2–3 minutes. Pour in heavy cream and stir gently over low-medium heat until creamy. Adjust seasoning as needed.
Finish and serve: Stir in reserved mushrooms. Serve warm, topped with red pepper flakes for a little heat and color.

For a vegetarian version, use vegetable broth instead of chicken broth.

Add Parmesan at the end for extra richness and flavor.

Substitute coconut cream for a dairy-free alternative.

Replace spinach with kale or arugula for variety.

Reheat gently with a splash of broth or cream to restore creaminess.