In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 8 ounces of sliced baby Bella mushrooms, seasoning them with salt and pepper. Sauté for about 4-5 minutes, or until softened and slightly browned. Remove half of the mushrooms and set them aside on a plate.

In the same skillet with the remaining mushrooms, add 1 cup of uncooked orzo along with 2 cups of chicken broth, 5 minced garlic cloves, ½ teaspoon of Italian seasoning, ½ teaspoon of smoked paprika, and a pinch of salt. Stir everything together and bring to a boil.

Once boiling, reduce the heat to low and let it simmer gently for about 10 minutes, stirring occasionally.

Continue to simmer, stirring occasionally for about 5-10 minutes or until the orzo is tender and most of the broth is absorbed. About 5 minutes before the end of cooking, gently fold in 5 ounces of fresh spinach.

Once the orzo and spinach are cooked, lower the heat and pour in ½ cup of heavy cream. Stir gently to combine, ensuring not to boil the mixture. Carefully return the reserved mushrooms to the skillet and mix well.

Finally, taste and adjust the seasoning of your creamy spinach and mushroom orzo, serve hot, garnishing with a sprinkle of red pepper flakes, and enjoy!