1. Heat the olive oil in a large pot over medium-high heat. Add the mushrooms in batches, cooking until they’re golden brown. Season with salt and pepper, then transfer the mushrooms to a bowl and set them aside.

2. Add 1 tablespoon of butter to the same pot. Sauté the diced onion over medium heat until softened, about 5 minutes. Then, add the minced garlic and cook for an additional minute, until fragrant.

3. Stir in the orzo and cook for 1-2 minutes, stirring frequently, to toast the pasta slightly.

4. Slowly pour in the broth, stirring constantly. Gradually add the heavy cream while continuing to stir. Sprinkle in the fresh parsley and thyme, then season with salt and pepper.

5. Bring the mixture to a simmer, then reduce the heat to low. Cook uncovered, stirring frequently, for 15-20 minutes, until the orzo is tender and the sauce has thickened. If the mixture becomes too thick, add a splash of broth to achieve the desired consistency. Remove from heat, then stir in the remaining butter and Parmesan cheese. Finally, fold in the cooked mushrooms.

6. Garnish the One Pot Creamy Mushroom Orzo with additional parsley and Parmesan cheese. Serve the dish hot and enjoy.