Heat some olive oil (not extra virgin) in a large frying pan over a high heat. Add the bacon and the mushrooms and cook for about 5 minutes. The mushrooms will soften and halve in size, and the bacon should start to turn crispy.

Turn the heat down to a medium heat, then add in the garlic and thyme. Cook for a further minute.

Pour in the chicken stock, add the crème fraiche, and add in the orzo. Stir it well, then bring to a simmer.

Cover it with a lid, then cook for about ten minutes, stirring occasionally, until the liquid has been absorbed and the orzo is cooked.

Turn off the heat, then add in the parmesan and spinach then stir it through until the spinach leaves wilt.

Taste for seasoning then dish it up and finish with some more parmesan cheese. I also added some pan-fried slices of mushrooms. I heated a little bit of oil in a pan and cooked them until they were browned on both sides.