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In a large skillet over medium heat, add in 2 tbsp butter and your chopped onion. Cook until slightly browned then add in your sliced portobello mushrooms. Cook for additional 2 minutes. Try to get a little sear on them this makes for a really nice meaty texture and flavor for your meal. Then add in your garlic and continue to cook everything together for another 3 minutes or until the onions, mushrooms and garlic are cooked.
Add in 1 cup of heavy cream. Stir everything together and place lid on your pot. Let simmer for about 2 minutes. Then add in your cup of parmesan cheese, salt and pepper.
In a large pot add your 3 cups of broth. Bring to a rolling boil then add in your 1.5 cups of orzo and cook according to box. About 5 minutes. Strain any excess liquid once finished cooking.
Add your cooked orzo to your sauce. Stir everything together and let simmer together for about a minute. Top with extra cheese if you wish. Enjoy.