Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, usually about 8–10 minutes, until al dente. Drain the orzo and set it aside.

In a large skillet, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat. This should take about 1–2 minutes.

Add the minced garlic and finely chopped onion to the skillet. Sauté until the onion is translucent and fragrant, about 2–3 minutes.

Stir in the sliced mushrooms, cooking for about 5–7 minutes until tender and they release moisture.

Add the chopped spinach to the skillet, cooking for about 2–3 minutes until wilted and vibrant green.

Pour in 1 cup of broth, bringing the mixture to a gentle simmer for about 1–2 minutes.

Incorporate the drained orzo into the skillet, stirring to coat it with the broth and vegetable mixture. Cook for an additional 2–3 minutes.

Reduce heat to low and sprinkle in 1/2 cup of grated parmesan cheese, stirring until melted and combined.

Season with salt, pepper, and 1 tablespoon of lemon juice. Mix thoroughly to combine all the flavors.

Allow to simmer gently for a few more minutes to achieve desired consistency. Add a splash more broth if necessary.

Spoon into bowls and garnish with freshly chopped parsley. Serve hot.