Soften the onion and garlic

• Heat the olive oil in a large pan over medium heat.
• Add the onion and cook until soft and translucent.
• Stir in the garlic and cook until fragrant.

Build the tomato base

• Stir in the tomato paste and cook it out briefly.
• Add the chopped tomatoes and season with salt and pepper.

Cook the orzo

• Pour in the orzo and the vegetable stock and stir well.
• Bring to a simmer and cook, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.

Make it creamy

• Lower the heat and stir in the cream and grated parmesan.
• Fold in the spinach and cook until just wilted.
• Taste, adjust the seasoning and serve straight from the pan.