Step 1: Sauté Onion and Garlic

Heat 2 tablespoons of olive oil in a hot pan over medium heat. Add 1 small chopped onion and sweat it until the raw taste goes out, about 2-3 minutes. Then, add 2 large cloves of chopped garlic and cook briefly, ensuring it doesn't burn.

Step 2: Cook Mushrooms

Add 8 ounces of pre-sliced cremini mushrooms and 2 tablespoons of butter to the pan. Cook for about 2-3 minutes until the mushrooms soften, change color, and cook down.

Step 3: Toast Orzo and Add Celery

Add 1 cup of orzo pasta to the pan and mix it well with the onion, garlic, mushroom, olive oil, and butter mixture. Toast the orzo slightly. Then, add 2 stalks of chopped celery and mix.

Step 4: Season and Add Broth

Season the mixture with salt and freshly crushed black pepper to taste. Pour in 2 cups of vegetable broth, stirring slowly to combine all ingredients. Bring the mixture to a simmer.

Step 5: Cook Orzo to Al Dente

Cook the orzo for approximately 9 minutes, or until it is al dente and has absorbed most of the vegetable broth, becoming starchy. Stir occasionally to prevent sticking.

Step 6: Add Herbs and Spinach

Stir in 1 teaspoon of dried thyme to give the dish an earthy flavor. Add 2 cups of baby spinach leaves and mix, allowing them to wilt down for a couple of minutes, adding freshness to the pasta.

Step 7: Serve

Once the spinach has wilted and the orzo is perfectly cooked, transfer the one-pot orzo pasta to a serving dish. Garnish generously with grated Parmesan cheese and serve immediately. Bon appétit!

• You can add shallots instead of onions for a milder flavor.

• Be careful not to burn the garlic as it cooks quickly.

• Adjust salt and pepper to your taste throughout the cooking process.

• Add peas or cherry tomatoes for extra vegetables.

• Use chicken broth instead of vegetable broth if not making it vegetarian.