Heat the olive oil and one tablespoon of butter in a large skillet over medium heat. Add the minced garlic and sauté for about one minute until fragrant.

Add the dry orzo to the skillet and toast for two to three minutes, stirring frequently.

Pour in the broth gradually, stirring constantly. Reduce the heat to medium-low and let the orzo simmer gently, stirring occasionally.

Cook the orzo for about 12-15 minutes, stirring every few minutes until tender. Add more broth or water if it seems dry.

Once tender, remove from heat and stir in the remaining butter, heavy cream (if using), and freshly grated parmesan cheese.

Season with salt and black pepper to taste, garnish with fresh parsley, and serve immediately.