In a large skillet, melt the butter over medium-high heat. Add the mushrooms and season with salt and pepper to taste.

Cook, stirring, until the mushrooms begin to brown and release their moisture, about 4 to 5 minutes. Stir in the shallot, garlic, and parsley leaves.

Cook, stirring, until the shallots begin to soften, about 1 to 2 minutes. Add the orzo. Continue to cook, stirring often, about 30 seconds.

Stir in the vegetable broth and bring the mixture to a boil. Reduce the heat to medium-low and continue to cook, stirring often, until most of the liquid has been absorbed, about 10 minutes.

Add the peas and continue to cook, stirring constanly, until the peas are heated through, about 1 to 2 minutes. Season with salt and pepper to taste garnish with some spring onions.