Set aside 8 sage leaves. Finely mince the remaining 4 sage leaves.

Pour in the water and stir to lift any orzo stuck to the pot. Bring to a boil, add the parmesan rind if using, and then reduce heat to low and simmer for 20 minutes or until the orzo is al dente. Stir often to prevent the orzo from sticking, and add more water as needed if it absorbs too much liquid.

Taste the orzo and add more salt and pepper if needed. Pour in the heavy cream and turn the heat to medium. Once the liquid is bubbling, add the baby spinach and juice from 1 lemon and cook for 5 minutes until wilted. Taste and season, and then turn off the heat. Discard the Parmesan rind.

As the orzo simmers, fry the sage leaves. Heat ⅓ cup neutral oil in a small saucepan over medium heat. Once shimmering and hot, add 6 of the smallest sage leaves. Cook for 45 seconds until crispy. Using a slotted spoon, transfer them to a paper towel-lined plate.

Take the remaining 2 sage leaves and bruise them by squeezing them between your fingers. Then, tear the leaves in half. Add them to the oil, stir once, and then turn off the heat. Let stand for 3–5 minutes, stirring occasionally, to infuse the oil with the sage flavor fully. Use a slotted spoon to remove and discard the leaves.

Spoon the cooked orzo between bowls. Crumble the crispy sage leaves on top and drizzle with the reserved sage oil. Enjoy!