Begin by chopping 2–3 cloves of fresh garlic and roughly slicing 8 ounces of cremini mushrooms. Rinse 4–5 cups of fresh spinach under cold water to remove any dirt. Measure out 1 cup of orzo and set all the ingredients within arm’s reach.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the orzo and toast for about 3–5 minutes until golden.

Add sliced mushrooms to the skillet and sauté for 5–7 minutes until browned. Stir in minced garlic and cook for an additional 1–2 minutes.

Pour in 3 cups of vegetable or chicken broth and bring to a gentle simmer. Once bubbling, add the toasted orzo and reduce heat to medium-low. Cook for 10–12 minutes, stirring occasionally until orzo is al dente.

Gently fold in the rinsed spinach when the orzo is nearly cooked, allowing it to wilt for 2–3 minutes.

Once the spinach is wilted, remove from heat and stir in 1/4 cup of grated Parmesan cheese and 2 tablespoons of butter until melted. Squeeze in the juice of half a lemon and season with salt, pepper, and red pepper flakes.

Plate the dish in generous portions, garnishing with extra Parmesan cheese and a drizzle of olive oil.