In a large skillet over medium heat, melt 2 tablespoons of butter until bubbly, about 1-2 minutes. Add 3 minced cloves of garlic, stirring constantly until fragrant and lightly golden, which should take about 1 minute.

Next, add 1 cup of dry orzo pasta to the skillet, mixing it with the garlic butter. Stir continuously for about 2-3 minutes until the orzo is slightly toasted and golden.

Pour in 4 cups of chicken or vegetable broth, ensuring all the orzo is submerged. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat, cover the skillet, and let it simmer for 10-12 minutes.

Once the orzo is cooked, stir in 1 cup of heavy cream and ½ cup of grated Parmesan cheese, mixing well until the cheese is fully melted and the sauce thickens, about 2-3 minutes.

Finally, season your dish with salt and pepper to taste and sprinkle in ¼ cup of chopped fresh herbs. Serve hot, garnished with a lemon wedge.