Begin by chopping the mushrooms into quarters and rinsing the fresh spinach under cold water to remove any grit.

In a large skillet, heat a drizzle of olive oil over medium heat. Once the oil is shimmering, add the chopped mushrooms and sauté for about 5–7 minutes.

Stir in the orzo pasta and let it toast in the pan for 1–2 minutes. Then, pour in the vegetable broth, ensuring the pasta is fully submerged.

Once boiling, reduce the heat to a simmer and cover the skillet. Cook for about 10–12 minutes, stirring occasionally, until the orzo is al dente.

Remove the skillet from the heat and stir in the fresh spinach and your choice of cheese, mixing until the spinach wilts and the cheese melts.

Taste your dish and season with salt, pepper, and freshly chopped herbs. Serve immediately.