Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Add the dry orzo to the skillet and toast it in the garlic butter for 2 minutes, stirring frequently until lightly golden.

Pour in the broth and bring to a simmer. Reduce heat to low, cover, and let cook for 10-12 minutes, or until the liquid is mostly absorbed and orzo is tender.

Stir in the heavy cream and grated parmesan cheese. Cook for an additional 2 minutes until the sauce is thick and creamy.

Garnish with fresh parsley and extra parmesan cheese before serving.