1. Toast Orzo and Garlic:

• Melt the salted butter in a large skillet or pot over medium-high heat.
• Add the uncooked orzo pasta and the finely minced garlic to the melted butter.
• Cook, stirring frequently, for 1-2 minutes until the orzo is lightly toasted (it may become slightly golden and smell nutty) and the garlic is fragrant. Be careful not to burn the garlic.

2. Add Broth and Seasonings:

• Carefully pour in the low-sodium vegetable or chicken broth.
• Stir in the salt and fresh cracked black pepper.

3. Simmer Orzo:

• Bring the mixture to a boil.
• Once boiling, immediately reduce the heat to medium-low to maintain a gentle simmer.
• Cover the skillet or pot with a lid and let it simmer, stirring often (especially towards the end) to prevent sticking.
• Cook until most of the liquid is absorbed and the orzo pasta is cooked to your preference (tender but ideally still slightly al dente), which takes about 10 minutes. (If the liquid absorbs before pasta is cooked, add a splash more hot broth or water and continue simmering briefly).

4. Finish with Cream, Cheese, and Herbs:

• Once the orzo is cooked and most liquid absorbed, stir in the cream (heavy, light, or half-and-half) and the grated Parmesan cheese.
• Stir continuously over low heat until the cheese is melted and the sauce is creamy.
• Stir in the chopped fresh parsley.

5. Add Lemon Juice and Serve:

• Remove the pot from the heat.
• Add the fresh lemon juice gradually, starting with about half (1-1.5 tablespoons). Stir and taste. Add more lemon juice until the flavor is bright and balanced to your preference.
• Serve the Creamy One-Pot Lemon Orzo immediately, garnished with extra grated Parmesan cheese and a sprinkle more fresh parsley if desired.