Cook the orzo by bringing a large pot of salted water to a boil. Add the orzo and cook for 8-10 minutes until al dente. Drain and toss with olive oil.

In a skillet, heat olive oil over medium heat. Sauté chopped onion for 2-3 minutes until translucent, then add minced garlic and cook for 1 additional minute.

Add chopped mushrooms and sauté for 5-7 minutes until golden brown and moisture has evaporated.

Incorporate fresh spinach and cook for 1-2 minutes until wilted.

Pour in vegetable broth and bring to a simmer. Cook for 3-4 minutes. Optionally add heavy cream.

Add drained orzo to skillet and stir to coat in sauce. Adjust consistency with more broth or cream if needed.

Stir in Parmesan cheese until melted and fully incorporated.

Season with salt and pepper to taste. Serve warm garnished with fresh herbs.