I usually like to bake orzo - mix it in a baking dish with a variety of veg (roasted peppers, mushrooms, onions, courgettes - that kind of thing, I would usually pre-roast or saute the veg), stock and a tin of chopped tomatoes, or just stock and lemon juice. Bake for about 30 mins until all liquid is absorbed and there's just a hint of crispiness on the top. Stir in some spinach, roasted cherry tomatoes or sun-dried tomatoes, olives, canellini beans - any combination really, about 10 minutes before the end.
That's my basic way with orzo but I do kind of make it up as I go along and go with gut instinct on liquid levels.
I've also cooked it as an orzotto, which is probably easier for judging the liquid as you add stock a ladleful at a time, just like making risotto, and will know to stop when the orzo is cooked. You can probably adapt any risotto recipe but I personally like to use a tin of chopped tomatoes, a bit of red wine, sausages rolled into meatballs (veggie or meat) and loads of rosmary.
I use orzo in Youvetsi which is a Greek lamb stew with orzo but that's more of a slow cooking weekend dish, and I also often use a Waitrose recipe card from yonks ago with chicken thighs roasted with peppers and tomatoes, orzo, pesto and canellini beans.
Sometimes if I have leftover bolognese, I add an extra tin of tomatoes (maybe two, depending on liquid content, or 1 tin plus water or stock), mix in orzo and let it simmer for 20 mins or so as a twist on spag bol.
My cousin makes an incredibly indulgent orzo dish with mixed beans, peppers, bacon, tomatoes and loads of mozzarella layered throughout the dish. I don't ever seem to get the quantities right in my attempts to replicate and usually end up with a really stodgy and greasy dish.