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Heat oil in a large skillet over medium-high heat. Add shallot; cook, stirring often, until slightly softened, about 2 minutes. Add garlic; cook, stirring often, until slightly fragrant, about 30 seconds.
Add broth, wine, lemon juice, salt and pepper; bring to a boil over medium-high heat.
Stir in orzo; reduce heat to medium-low to maintain a simmer. Cook, uncovered, stirring often, until the broth is almost absorbed and the orzo is al dente, about 8 minutes.
Stir in snap peas; cook, stirring occasionally, until crisp-tender, about 2 minutes. Add spinach and cook, stirring often, until wilted, about 1 minute.
Turn off heat. Add Parmesan, goat cheese and crème fraîche (or sour cream), stirring until melted. Garnish with additional pepper and Parmesan, if desired.