Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, toss in the diced onion and minced garlic, sautéing for 3-4 minutes until the onion becomes translucent and fragrant.

Introduce the lean ground beef to the skillet, breaking it apart with a wooden spoon as it cooks. Stir and sauté for 5-7 minutes, until the beef is browned and no longer pink.

Stir in the tomato paste along with paprika and Italian seasoning, cooking for about 2 minutes.

Pour in the beef or vegetable broth and add a rinsed cup of orzo. Bring the mixture to a boil, then reduce the heat to low, covering the skillet with a lid. Let it simmer for 10-12 minutes.

Once the orzo is cooked, remove the skillet from heat and fold in the freshly grated Parmesan cheese.