Start by bringing the vegetable broth to a boil in a large pot.

Add the orzo to the boiling broth, stirring occasionally. Cook for about 8-10 minutes until al dente.

In a separate pan, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant, about 3-4 minutes.

Stir in the sliced mushrooms and cook for another 5 minutes.

Once the orzo is cooked, drain it and add it to the sautéed mushrooms and onions. Mix gently to combine.

Add the heavy cream and grated Parmesan cheese to the pot. Stir until well incorporated.

Season with salt and pepper according to your preference.

Serve hot, garnished with fresh parsley.