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Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the sliced mushrooms in a single layer. Cook undisturbed for 3–4 minutes until browned, then stir and cook another 2–3 minutes until golden. Season with salt and black pepper. Remove from the skillet and set aside.
In the same skillet, add the uncooked orzo. Toast for 1–2 minutes, stirring frequently, until lightly golden.
Add the minced garlic and cook for about 30 seconds, just until fragrant. Do not let it brown.
Pour in the chicken broth. Stir in Italian seasoning, smoked paprika, red pepper flakes, and ¼ teaspoon salt.
Bring to a gentle simmer and cook, stirring occasionally, for 8–10 minutes or until the orzo is tender and most of the liquid is absorbed.
Reduce heat to low. Stir in heavy cream and ¼ cup freshly grated Parmesan. Mix until creamy and smooth.
Add fresh spinach and stir until wilted.
Return the cooked mushrooms to the skillet and stir to combine.
Taste and adjust salt and pepper as needed.
Optional: Finish with a small squeeze of lemon juice for brightness and extra cracked black pepper before serving.