Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions for about 8-10 minutes, until al dente. Drain and toss with olive oil.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the sliced mushrooms and sauté for about 5-7 minutes until golden brown.

Add fresh spinach in batches, stirring until wilted.

Pour in the vegetable broth and simmer for about 3-4 minutes.

Stir in the heavy cream or coconut cream until evenly mixed and slightly thickened.

Add the drained orzo to the skillet, folding it gently into the creamy mixture.

Sprinkle in the grated Parmesan and stir until melted and fully incorporated.

Add lemon juice or zest, then season generously with salt and pepper before serving.