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Start by toasting the orzo in a large skillet over medium heat. Stir for 1–2 minutes until lightly golden.
Add vegetable broth, bring it to a boil, then reduce the heat to a simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
In a separate pan, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the mushrooms and cook for 5–6 minutes, allowing them to release their moisture and develop a nice golden color.
Add the cooked orzo to the pan with the mushrooms. Stir in the fresh spinach and let it cook for a couple of minutes until wilted.
Season the dish with salt and black pepper to your preference.
Remove the skillet from heat and stir in the Parmesan cheese. The cheese melts into the dish, creating a rich and creamy texture.
Taste and adjust the seasoning if necessary.
If desired, garnish with fresh parsley for a pop of color and serve the dish warm.