Heat the butter and olive oil in a large skillet or Dutch oven over medium heat.

Add the finely diced shallot and sauté for 3 minutes until softened and translucent.

Stir in the minced garlic and dry orzo pasta. Toast the orzo in the butter and aromatics for 2 minutes, stirring constantly until it smells slightly nutty.

Pour in the vegetable broth and bring the mixture to a gentle simmer.

Reduce the heat to low, cover the skillet, and let it cook for 10-12 minutes, stirring every 3 minutes to prevent the orzo from sticking to the bottom of the pan.

Once the orzo is tender and most of the broth is absorbed, remove the skillet from the heat.

Stir in the heavy cream, freshly grated parmesan cheese, parsley, and cracked black pepper. Stir vigorously until the cheese melts into a smooth, velvety sauce.

Serve immediately, garnished with extra parmesan and parsley.