Step 1: Sauté the aromatics and mushrooms
In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes. Stir in the garlic and cook for 1 more minute.

Add the mushrooms and cook until they’re browned and their moisture has evaporated, about 6–8 minutes. This helps build depth of flavor.

Step 2: Toast the orzo
Stir in the orzo and toast it for 2–3 minutes with the mushrooms. This adds a nutty flavor and helps the orzo absorb the broth better.

Step 3: Simmer
Pour in the vegetable broth. Add the salt, pepper, and dried thyme or Italian seasoning. Bring the mixture to a simmer and cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed—about 10 minutes.

Step 4: Add spinach
Stir in the chopped spinach and cook for 2–3 minutes until wilted. If the mixture looks too thick, add a splash more broth or water.

Step 5: Finish the dish
Turn off the heat. Stir in Parmesan or nutritional yeast, if using, for added creaminess. Squeeze a little lemon juice over the top for a fresh finish.