In a large skillet over medium heat, melt 2 tablespoons of butter and add 1 cup of orzo. Stir frequently for about 4-5 minutes until the orzo turns a light golden brown.

Gradually pour in 4 cups of vegetable broth, stirring constantly. Bring to a gentle boil, then reduce heat to low. Cover and let simmer for 10-12 minutes until the orzo is al dente.

Heat another skillet over medium-high heat and add 1 tablespoon of butter. Once melted, add 8 ounces of sliced mushrooms and sauté for 5-7 minutes, until browned. Add 2 minced garlic cloves in the final minute.

Once the orzo is cooked, remove from heat and stir in the sautéed mushrooms and 2 cups of fresh spinach. Allow the spinach to wilt for about 1 minute.

Remove from heat and stir in the juice of half a lemon and ½ cup of grated Parmesan cheese. Serve warm, garnished with extra Parmesan and a drizzle of olive oil.