1/3cupcream(heavy cream for richer flavor, light cream for a lighter texture)
2tablespoonsgrated Parmesan cheese
2tablespoonsfresh parsleychopped
Instructions
In a large skillet, melt the butter over medium-high heat. Add the orzo and garlic, toasting for 1 to 2 minutes until lightly golden.
Pour in the broth, salt, and pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the broth is mostly absorbed and orzo is tender, about 10 minutes.
If needed, add a little extra broth to continue cooking the orzo until tender.
Stir in the cream, Parmesan, and fresh parsley. Gradually add lemon juice to taste, adjusting for brightness.
Serve warm, garnished with additional parsley or Parmesan if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water to maintain creaminess.