In a medium pot, bring salted water to a boil. Once boiling, add the orzo and cook according to package directions until al dente, about 8-10 minutes. Drain the orzo and set aside.

In a large skillet over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Add the drained orzo to the skillet and mix well with the garlic butter. Stir in the lemon zest and juice to incorporate all the flavors.

Stir in the grated Parmesan cheese until well combined. Season with salt and pepper to taste. For an extra creamy texture, add a splash of warm water or additional butter.

Remove from heat and garnish with freshly chopped parsley before serving.