Begin by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced baby bella mushrooms, seasoning them generously with salt and pepper. Sauté for about 5 minutes until the mushrooms are browned and fragrant. Once they are ready, remove half the mushrooms from the skillet and set them aside for garnishing later.

In the same skillet, pour in 1 cup of uncooked orzo along with 2 cups of chicken broth. Add in 5 minced garlic cloves, ½ teaspoon of Italian seasoning, ½ teaspoon of paprika, and a pinch of salt. Stir the mixture and bring it to a boil, then reduce the heat to a simmer. Cook for about 5-10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.

During the last 5 minutes of cooking, gently fold in 5 ounces of fresh spinach, allowing it to wilt into the warm mixture. Gradually stir in ½ cup of heavy cream, being careful to keep the heat on low to medium. Avoid boiling to keep the cream smooth, and let everything simmer together for a few minutes until properly combined.

Finally, stir in the reserved mushrooms to the creamy orzo mixture, allowing their flavors to meld into the dish. Taste and adjust seasoning with additional salt or paprika if desired. Serve the Creamy Spinach and Mushroom Orzo hot, garnished with a sprinkle of red pepper flakes for that perfect touch of heat.