Melt butter in a large pan (grab one that's deep enough for your orzo + sauce) over medium-high heat and sauté your shallot and garlic until tender, adding the garlic towards the end to prevent burning. If extra butter is needed, feel free to add as desired.
Add your milk, broth, salt, pepper, and garlic powder. Stir with a whisk to deglaze the pan.
With your burner set to medium (I had mine set to 6) add the orzo and stir. Set timer for 10 minutes. Once the orzo starts to really boil and bubble, reduce heat to low (2 worked great on my stove) and continue to simmer, stirring occasionally.
Once the pasta is al-dente or your ideal softness, remove from heat. Sauce will be thin and thicken as it cools. Add your parmesan cheese and chopped spinach and fold into the orzo.
Season to taste as desired, garnish with any additional cheese your heart desires and dig in while it's hot!
Notes
* No shallot? No problem! Finely minced white or yellow onion will totally work here.Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!