1) Heat the extra virgin olive oil in a saucepan over medium heat. Add the orzo and toast until deeply golden, 4 to 5 minutes.
2) Stir in the rice and toss with the orzo. Add the stock and bring to the boil. Reduce the heat to a simmer, cover, and cook for 16 to 17 minutes until tender. Stir in the rocket and cheese and toss to combine.
Transfer to a serving bowl and serve.