In a medium saucepan, bring water or broth to a gentle boil. Add the orzo and a pinch of salt.
Cook the orzo for 8- 10 minutes, stirring occasionally, until tender but not mushy.
While orzo cooks, heat olive oil in a small pan. Sauté garlic for 1-2 minutes until fragrant.
Once the orzo is cooked and most of the liquid is absorbed, lower the heat and stir in the sautéed garlic, lemon juice, lemon zest, and cream.
Add Parmesan and stir gently until the sauce is creamy. If it thickens too much, splash in extra water or broth.
Season with salt and pepper. Remove from heat and let rest for 5 minutes to thicken.
Garnish with extra Parmesan and fresh herbs before serving.
