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In a large pan, toast the orzo in butter and a drizzle of olive oil until golden brown. Pour in the broth and simmer for 10 minutes or until the pasta is cooked and the broth has been absorbed.
Meanwhile, blanch the wild rocket, spinach, and garlic in boiling salted water for 1 minute. Then add to a blender with a little of the blanching water, parsley, fennel seeds, a pinch of chilli flakes, salt, and pepper to taste, and blitz until it forms a smooth sauce.
Combine the ricotta with lemon zest, a pinch of nutmeg, salt, and pepper. Set aside.
Stir the green sauce through the cooked orzo in broth. Add the grated parm and cook for a further few minutes until silky. Squeeze in the juice of the lemon and season to taste with salt and pepper.
Serve straight away in bowls and finish with a good dollop of the ricotta mix