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Cook the onions and garlic: Heat the oil in a 12-inch nonstick skillet or Dutch oven over medium heat. Add the onions and salt. Cook, stirring occasionally, until the onions are translucent, 3 to 5 minutes. (If the onions are starting to brown, lower the heat.) Add the garlic and cook until fragrant, about 30 seconds.
Cook the orzo: Add the broth, orzo, coconut milk, and black pepper and cover the pan with a lid. Bring the liquid to a boil, then reduce the heat to low and simmer gently until the orzo is just shy of al dente, 7 to 10 minutes. Stir the orzo occasionally to prevent it from sticking to the bottom of the pan. While the orzo is cooking, zest the lemon, then squeeze it and measure 2 tablespoons of juice. Set aside.
Add the spinach and peas: Add the spinach and peas to the orzo and stir until incorporated. Cook until the peas are warmed through and the spinach is fully wilted, 1 to 2 minutes.
Finish and serve: Off the heat, add the lemon zest and 1 tablespoon lemon juice. Stir to combine. Taste and adjust the seasonings, adding more lemon juice, salt, or pepper as desired. Serve immediately. This orzotto is best served right away as it tends to dry out a bit as it cools. Store leftovers in the fridge for up to 3 days and reheat with a splash of water in the microwave. Love the recipe? Leave us stars and a comment below!