Spinach Mushroom Orzo

1.

In a medium saucepan, heat the vegetable broth over medium heat until it begins to simmer. Keep it warm for the orzo.

2.

In a large pan, heat the olive oil over medium heat. Add the sliced mushrooms and cook until they are golden brown.

3.

Add the minced garlic to the mushrooms and sauté for about 1 minute until fragrant, keeping a close watch to avoid burning.

4.

Stir in the orzo, coating it well with the garlic and mushroom mixture, letting it toast slightly for about 2 minutes.

5.

Gradually add the warm vegetable broth, 1/2 cup at a time, stirring frequently, allowing the orzo to absorb the liquid.

6.

Once the orzo is tender, fold in the fresh spinach and cook until it wilts, about 2 to 3 minutes.

7.

Remove the pan from heat and stir in grated parmesan cheese. Season the dish with salt and black pepper to taste.

8.

Serve the orzo immediately, garnished with additional parmesan cheese if desired, ensuring the dish remains warm.