Chop the shallot and mince or crush the garlic. Cut the cherry tomatoes in half.

In a lidded saucepan, heat half of the butter and sauté the shallot and garlic for 2 minutes over low heat.

Add the orzo to the pan and cook for 1 minute while stirring.

Pour the broth over the orzo, cover, and cook over low heat for 10 to 12 minutes, stirring regularly.

Add more water if the orzo dries out.

Meanwhile, heat a wok or frying pan over medium heat and toast the sliced almonds until they begin to brown. Remove them from the pan and set aside.

Melt the remaining butter in the same pan and cook the cherry tomatoes with the smoked paprika for 3 minutes over medium-high heat.

Tear the spinach into small pieces over the pan and allow it to wilt while stirring for another 3 minutes.

Add half of the Grana Padano to the orzo and let it melt, stirring to combine.

Add the orzo to the vegetables in the pan and cook for another minute.

Arrange the orzo on plates and garnish with the toasted almonds and remaining Grana Padano.