1. Heat olive oil in a large nonstick skillet over medium heat and add minced garlic, cooking for 30 seconds until fragrant.

2. Add orzo and toast for 1 to 2 minutes, stirring constantly.

3. Pour in 1 cup of warm chicken broth and stir until mostly absorbed, then add the remaining broth gradually.

4. Once orzo is tender and the broth is absorbed, lower heat and stir in heavy cream.

5. Add lemon zest and juice, mixing to combine.

6. Stir in grated Parmesan until melted into a smooth sauce.

7. Fold in crumbled feta, leaving some bits intact for texture.

8. Season with salt and black pepper, adjusting to taste.

9. Remove from heat and stir in chopped fresh dill.

10. Serve immediately, garnished with extra dill or Parmesan if desired.