In a medium saucepan, bring 4 cups of broth to a boil. Add the orzo and cook according to package instructions, typically about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.

While the orzo cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Once the garlic is aromatic, pour in the heavy cream. Stir well and allow it to simmer gently for about 3-4 minutes, until slightly thickened.

Gradually whisk in the grated Parmesan cheese, stirring continuously until it melts and the sauce becomes smooth. Season with salt and pepper to taste.

When the orzo is cooked, drain it (if necessary) and add it directly to the skillet with the sauce. Stir until the orzo is well coated in the creamy sauce, about 1-2 minutes.

Remove from heat and garnish with chopped fresh parsley. Serve warm and enjoy!