1. Heat the olive oil in a large pot or deep skillet over medium heat. Add the minced shallot (or onion) and cook for 2-3 minutes until softened and translucent, stirring occasionally.

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 pot and stir constantly for about 1-2 minutes, to lightly toast the pasta.

3. Pour in the chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. The orzo should be al dente, meaning it still has a slight bite.

4. Remove the pot from the heat. Stir in the heavy cream, grated Parmesan cheese, fresh lemon juice, and lemon zest. Mix well until the cheese is fully melted and the sauce is smooth and creamy.

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. Ladle the creamy lemon parmesan orzo into bowls. Garnish with a sprinkle of fresh chopped parsley and a little extra grated Parmesan cheese, if desired. Serve immediately while warm.