In a large, heavy-bottomed skillet, heat olive oil over medium heat. Add sliced baby bella mushrooms seasoned with salt and pepper. Cook for 5–7 minutes, until golden brown and tender.

Carefully remove half of the mushrooms from the skillet and set aside for later presentation.

To the skillet, add uncooked orzo, chicken broth, minced garlic, Italian seasoning, paprika, and salt. Bring to a boil, then reduce to a simmer.

Cook the orzo for 5–10 minutes, stirring occasionally until al dente and the broth is mostly absorbed.

During the last 5 minutes of cooking, add fresh spinach and stir gently until wilted.

Drizzle in heavy cream, reduce heat, and mix gently without boiling the cream.

Return reserved sautéed mushrooms to the pan and serve hot, garnished with red pepper flakes if desired.