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Heat the butter in a large pan. Add the olive oil and sauté the onions for 4 - 5 minutes until softened. Add the garlic and fry for a further minute.
Add the tomatoes and stir in. Press down the tomatoes to release the juices. Once the tomatoes have softened, stir in the orzo. Add the tomato paste and 500ml vegetable stock and stir through.
Cover the pan and bring to a gentle simmer. Remove the lid and reduce the heat to medium-low.
Cook for 12 - 14 minutes, stirring frequently until the orzo is cooked through and most of the liquid has been absorbed. If the mixture starts to dry out at any point, add the remaining stock.
Stir in the baby spinach, cream cheese and parmesan.
Serve with extra parmesan and garnish with fresh basil.
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