Melt butter in a medium skillet over medium heat and add garlic. Saute garlic for about 30 seconds until fragrant.

Add baby spinach and a pinch of kosher salt. Saute until spinach is wilted, about a minute or two.

Remove spinach and garlic from skillet to a plate and keep warm.

Increase to medium-high heat and add olive oil in the skillet. Add orzo pasta and stir until lightly toasted.

Add chicken stock and bring to a boil. Cover. Reduce heat and simmer for about 15 minutes until the orzo is tender and the liquid is mostly absorbed.

When the orzo is done add the spinach and Parmesan cheese. Mix well. Give it a taste and adjust the seasonings as needed. The Parmesan will add some saltiness to the dish, so be sure to give it a taste to ensure you don’t add too much salt.

A squeeze of half a small lemon over the entire dish and stir to incorporate.