1. Heat the olive oil in a medium saucepan or skillet over medium heat. Add the minced shallot (or onion) and cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

2. Add the dry orzo pasta to the saucepan with the shallots and garlic. Stir continuously for 1-2 minutes until the orzo begins to lightly toast and turn a very pale golden color. This step adds a subtle nutty depth of flavor.

3. Pour in the chicken or vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the saucepan, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.

4. Remove the saucepan from the heat. Stir in the heavy cream, grated Parmesan cheese, fresh lemon juice, and lemon zest. Mix well until everything is combined and the cheese has melted, creating a luscious, creamy sauce.

5. Taste the orzo and season with salt and freshly ground black pepper as needed. Remember that Parmesan cheese is salty, so add salt gradually.

6. If desired, garnish with fresh chopped parsley or chives for a pop of color and freshness. Serve immediately while warm.