Start by finely grating the Parmesan cheese and setting it aside. Next, mince the garlic and slice the cremini mushrooms into thin pieces to ensure even cooking.

In a large Dutch oven or pot, heat 2 tablespoons of olive oil over medium-high heat until it shimmers, about 1-2 minutes.

Add the sliced cremini mushrooms, along with 1 teaspoon of kosher salt and freshly ground black pepper to taste. Sauté the mushrooms for 5-8 minutes until browned and tender.

Once the mushrooms are sautéed, stir in the minced garlic and dried orzo pasta and sauté for an additional minute until fragrant.

Pour in 4 cups of low-sodium chicken or vegetable broth and 1 cup of whole milk. Stir well and bring to a boil over medium-high heat.

Reduce heat to a simmer, cover the pot partly, and cook for about 10 minutes, stirring frequently until orzo is al dente.

Remove the pot from heat and fold in 4 cups of baby spinach and the grated Parmesan cheese. Stir gently until the spinach wilts and cheese melts into a creamy sauce.

If the orzo appears too thick, add a splash of broth or milk to reach your desired creaminess. Give it a final stir.

Serve your One-Pot Creamy Mushroom and Spinach Orzo hot, garnished with extra Parmesan cheese if desired.