Mushroom and Spinach Orzo

1. In a large, deep skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and cook for about 10 minutes, until the liquid has evaporated and the mushrooms are lightly golden. Season with salt and pepper, stir well, then remove from the pan and set aside.
2. In the same pan, melt 1 tablespoon of butter. Add the diced onion and sauté for 3 minutes until soft. Stir in the garlic and cook for another minute.
3. Add the orzo pasta and stir for a minute to coat. Return the mushrooms to the pan and pour in the chicken stock, cream, milk, and Italian herbs. Season with salt and pepper to taste.
4. Bring to a boil, then reduce the heat and let it gently simmer, stirring often, until the orzo is tender and most of the liquid is absorbed.
5. Remove from the heat and stir through the remaining tablespoon of butter and the grated parmesan cheese until well combined. Fold in the chopped spinach and parsley, and let it wilt into the warm orzo.

Serve hot and enjoy!