In a medium saucepan, bring well-salted water to a roaring boil over high heat. Once boiling, add orzo pasta and cook until al dente, about 8-10 minutes. Drain in a colander.

In a large skillet, heat olive oil and unsalted butter over medium heat until melted and bubbling.

Add minced garlic to the skillet and sauté for 30 seconds until lightly golden and fragrant.

Toss in sliced mushrooms and cook for 5-7 minutes, stirring occasionally until soft and golden brown.

Add chopped spinach and cook for another 2-3 minutes until fully wilted and tender.

Pour in broth and bring to a gentle simmer for about 2 minutes.

Add the cooked orzo and remaining butter to the skillet, stirring vigorously until coated in the liquid.

Sprinkle in grated Parmesan cheese, seasoning with salt, pepper, and dried Italian herbs. Stir until creamy.

Remove skillet from heat and let dish rest for 1-2 minutes.

Plate the orzo and garnish with freshly chopped parsley before serving.