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vogette
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In a large pan, cook the bacon and mushrooms for about 5 minutes until the bacon is crisp and mushrooms are golden.
Add the garlic and thyme, cooking for an additional minute until fragrant.
Pour in the chicken stock and crème fraîche, then add the orzo. Stir well, bring to a simmer.
Cover with a lid and cook for 10 minutes, stirring occasionally, until the liquid is absorbed and the orzo is tender.
Remove from heat, stir in the Parmesan and spinach.
Serve topped with extra Parmesan. Enjoy!