1. Heat the olive oil in a medium saucepan or skillet over medium heat. Add the finely diced yellow onion and cook, stirring occasionally, until it softens and becomes translucent, about 3-5 minutes.

2. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Then, add the dry orzo pasta to the pan and stir it around for about 1-2 minutes, allowing it to lightly toast. This step adds a subtle nutty depth to the pasta.

3. Pour in the vegetable or chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pan, and cook for about 10-12 minutes, or until the orzo has absorbed most of the liquid and is al dente. Stir occasionally to prevent sticking. The orzo should be tender but still have a slight bite.

4. Once the orzo is cooked, remove the pan from the heat. Stir in the heavy cream, grated Parmesan cheese, fresh lemon juice, and lemon zest. Mix everything thoroughly until the cheese has melted and the sauce is smooth and creamy.

5. Season the orzo with black pepper and add salt to taste. It’s important to taste and adjust the seasoning here, as the broth and Parmesan can vary in saltiness. If the sauce seems too thick, you can add a splash more broth or cream until it reaches your desired consistency.

6. Divide the creamy lemon parmesan orzo between two bowls. Garnish with a sprinkle of fresh chopped parsley and extra grated Parmesan cheese, if desired. Serve hot and enjoy!