In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add sliced baby bella mushrooms, seasoning them with salt and pepper. Sauté for 4-5 minutes until they start to brown and release their moisture. Remove half of the mushrooms and set aside for later use, leaving the remaining in the skillet.

In the same skillet with the remaining mushrooms, add 1 cup of uncooked orzo, 2 cups of chicken broth, and 5 cloves of minced garlic. Sprinkle in ½ teaspoon of Italian seasoning, ½ teaspoon of paprika, and ¼ teaspoon of salt. Stir well and bring the mixture to a boil, allowing the flavors to meld together for about 2 minutes.

Once boiling, reduce the heat to medium-low, covering the skillet with a lid. Simmer the orzo for 5-10 minutes, stirring occasionally to prevent sticking. You’ll know it’s done when the orzo is tender and most of the liquid has been absorbed, creating a creamy texture.

During the last 5 minutes of cooking, slide in 5 ounces of fresh spinach. Stir gently until the spinach wilts, infusing the dish with its bright color. Then, pour in ½ cup of heavy cream and stir to combine, keeping the heat on low-medium without letting the mixture boil.

Gently fold in the set-aside mushrooms, adding an enticing texture to your Creamy Spinach and Mushroom Orzo. Taste the dish and adjust the seasoning with additional salt or smoked paprika to enhance the flavors, keeping everything well-mixed.

Serve the Creamy Spinach and Mushroom Orzo warm, garnished with a sprinkle of red pepper flakes for a hint of heat.