Step 1: In a large skillet or saucepan, heat the butter and olive oil over medium heat until the butter is melted and bubbling.
Step 2: Add the dry orzo to the skillet. Toast the orzo, stirring frequently, for about 3 minutes until it turns a light golden brown and smells nutty.
Step 3: Stir in the minced shallot and cook for 2 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 4: Slowly pour in the broth while stirring. Bring the mixture to a boil, then reduce the heat to low.
Step 5: Cover and simmer for 10-12 minutes, stirring occasionally to prevent sticking, until the orzo is tender and most of the liquid is absorbed.
Step 6: Remove from heat. Stir in the fresh spinach and grated parmesan cheese until the spinach is wilted and the sauce is creamy.
Step 7: Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.