Boil the orzo. Bring a large pot of well-salted water or broth to a boil. Add the orzo and cook until just al dente, 7–9 minutes. Reserve about 1 cup of the cooking liquid, then drain.

Make a quick garlic base. In a wide skillet over medium heat, warm olive oil. Add minced garlic and cook 30–60 seconds until fragrant, not browned.

Add butter for creaminess. Stir in the butter until melted and foamy. This creates a silky base that will cling to the orzo.

Combine with orzo. Add the drained orzo to the skillet and toss to coat. If it looks dry, add a splash of the reserved cooking liquid.

Brighten with lemon. Zest the lemon directly into the skillet, then squeeze in 1–2 tablespoons of juice. Start with less, taste, and add more as needed.

Fold in Parmesan. Sprinkle in the grated Parmesan and stir until the cheese melts and the orzo looks glossy. Add more cooking liquid in small amounts to reach a creamy, risotto-like texture.

Season and finish. Taste and season with salt and freshly ground black pepper. Add a pinch of red pepper flakes if you like a little heat.

Add greens and herbs. If using spinach or arugula, fold it in now so it wilts gently. Finish with chopped parsley, basil, or chives for freshness.

Serve immediately. Top with extra Parmesan and a final squeeze of lemon if you want it extra bright.