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Sauté Aromatics: Heat 2 tablespoons extra virgin olive oil in a large skillet. Cook 1 yellow onion (chopped) for 3–4 minutes, then stir in 3 cloves garlic (grated) for 30 seconds.
Cook Mushrooms: Add 1 pound mushrooms (sliced) and sauté for 5–7 minutes until browned. Season with a pinch of salt and pepper.
Toast Orzo: Stir in 1½ cup orzo pasta and toast for 1 minute, stirring often.
Simmer: Pour in 4 cups vegetable broth, bring to a simmer, cover, and cook for 5 minutes. Stir occasionally.
Finish: Add 1 cup frozen peas and cook 1–2 minutes. Off heat, stir in ¾ cup grated parmesan, 3 tablespoons unsalted butter, 2 tablespoons fresh parsley, the zest of 1 lemon, and a squeeze of its juice. Stir until creamy, adjust for salt, and serve warm.