Bring a large pot of salted water to a rolling boil. Cook the orzo according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, melt the butter and olive oil over medium heat. Add minced garlic and chopped onion. Sauté for 2-3 minutes until the onion is translucent.

Add sliced mushrooms to the skillet and cook for 5-7 minutes until tender and moisture evaporates.

Stir in fresh spinach and cook for another 2-3 minutes until wilted.

Pour in the broth and bring to a gentle simmer for about 3 minutes, stirring occasionally.

Add the reserved orzo pasta into the skillet and toss to combine thoroughly for about 2 minutes.

Reduce heat to low and add the grated Parmesan cheese, stirring until melted.

Taste and adjust flavors with salt, pepper, and lemon juice.

Simmer briefly for an additional 1-2 minutes until desired consistency.

Garnish with parsley and serve hot, optionally with crusty bread or a mixed green salad.