Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced baby bella mushrooms and season with salt and pepper. Sauté for about 5 minutes until browned and tender. Remove half of the mushrooms from the skillet and set aside.

With the remaining mushrooms in the skillet, add 1 cup of uncooked orzo. Pour in 2 cups of chicken broth, add 5 minced garlic cloves, ½ teaspoon of Italian seasoning, and ½ teaspoon of paprika. Stir everything together, ensuring that the orzo is well coated and submerged in the broth.

Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cover and let the orzo cook for about 5-10 minutes, stirring occasionally, until most of the liquid is absorbed and orzo is tender.

During the last 5 minutes of cooking, stir in 5 ounces of fresh spinach. Cover again, allowing the spinach to wilt and enhance its nutritional value.

Once spinach has wilted, remove the skillet from heat. Slowly stir in ½ cup of heavy cream on low heat to combine without boiling, creating a rich, creamy texture.

Reintroduce the reserved mushrooms to the skillet and mix gently. Adjust seasoning with salt, pepper, or red pepper flakes for heat. Serve warm and enjoy!