1. Finely slice the onion and fry in a little olive oil until soft. Add the crushed garlic and fry until fragrant
2. Add the orzo straight to the pan, stir, season and add the stock. Bring up to a rapid boil. Continue stirring the orzo while it cooks - this may take up to 15 minutes depending on the brand you are using, but keep checking and stirring. Ideally you want most of the water to boil away by the time it is almost cooked but not for it to dry out beforehand, so getting the heat right can be a balancing act. If you are running low, add some more boiling water, if it is looking too wet then turn up the heat. Once the orzo is cooked al dente, move onto the next step.
3. Add the spinach, peas and grated courgette along with the lemon zest. Keep cooking and stirring for a couple of minutes until the spinach is wilted.
4. Add the crème fraiche and a handful of parmesan and stir up. The orzo should be cooked through now and wonderfully creamy.
5. Check the seasoning, and add a squeeze of lemon.
6. Top with hot smoked salmon, and chives if using and enjoy!