In a large skillet over medium heat, melt 2 tablespoons of butter until it starts to bubble. Add 3 tablespoons of fresh minced garlic, sautéing for about 1-2 minutes until fragrant but not browned.

Add 1 cup of dry orzo pasta to the skillet and stir it in with the garlic butter for about 3-4 minutes until it turns a light golden brown.

Pour in 4 cups of chicken or vegetable broth and bring the mixture to a gentle boil. Once bubbling, reduce the heat to low, allowing the orzo to simmer uncovered for about 10-12 minutes.

Slowly stir in 1 cup of heavy cream and ½ cup of grated Parmesan cheese. Continue stirring until the cheese melts and the sauce thickens.

Season with salt and pepper to taste and sprinkle with freshly chopped parsley or your choice of herbs.

Spoon the orzo into shallow bowls and optionally drizzle with olive oil.