Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic. Saute for 3 to 4 minutes, stirring occasionally, until the onion turns translucent and fragrant. The garlic should smell fragrant but not brown.

Add the ground beef and break it into small crumbles using a wooden spoon. Cook for 5 to 7 minutes until no pink remains and the meat is golden-brown. Drain excess grease if necessary before moving to the next step.

Stir in the tomato paste, paprika, and Italian seasoning, coating the beef evenly. Cook for 2 minutes while stirring constantly to prevent sticking and allow the tomato paste to caramelize slightly.

Pour in the broth and add the rinsed orzo, stirring everything together. Bring to a full boil, then reduce heat to low and cover with a lid. Simmer for 10 to 12 minutes, stirring at the 5 to 6 minute mark to prevent the orzo from sticking to the bottom.

Remove from heat and immediately stir in the grated Parmesan cheese. Mix until the cheese melts completely and forms a creamy sauce. Let the dish rest uncovered for 2 to 3 minutes before serving to allow the texture and flavors to settle.