In a medium saucepan, bring 4-5 cups of salted water to a rolling boil. Add 1 cup of orzo and cook for about 8-10 minutes until al dente, then drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the sliced mushrooms to the skillet and sauté for about 5-7 minutes until soft and golden brown.

Stir in the chopped spinach and cook for an additional 2-3 minutes, or until wilted.

Pour in 1 cup of broth, raising the heat slightly to bring to a gentle simmer for 2 minutes.

Add the cooked orzo and remaining tablespoon of butter, stirring to combine until creamy.

Mix in the grated Parmesan cheese, and season with salt, pepper, and optional Italian herbs to taste.

Remove from heat and let sit for 1-2 minutes before serving.

Serve in bowls and garnish with freshly chopped parsley.