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In a large pan cook the diced chorizo over medium heat until the fat is rendered and the chorizo resembles bacon bits, add the minced garlic and cook for 30 seconds while stirring.
Add the orzo and stir until it’s coated in the fat from chorizo, then deglaze with the white wine and simmer over low heat for a minute or so or until the wine is reduced.
Now add the chicken stock and double cream with a pinch of salt, stir well making sure no grains of orzo are sticking to the bottom of the pan, bring to a simmer and cook 8 minutes, then add spinach and cook for 2 minutes longer, stir in Parmesan cheese and take off the heat.
Salt to taste.