In a large skillet, bring 4 cups of chicken or vegetable broth to a boil over medium-high heat. Once boiling, add 1 cup of orzo to the broth and cook it for about 8-10 minutes, stirring occasionally until it's al dente.

While the orzo is cooking, heat 4 tablespoons of unsalted butter in a small saucepan over medium heat. Add 4 cloves of freshly minced garlic and sauté for about 1-2 minutes until fragrant.

Once the orzo is cooked, drain it lightly keeping about ¼ cup of broth. Return the orzo to the skillet and pour in the garlic butter mixture. Stir gently to combine with ½ cup of grated Parmesan cheese.

Taste and season with salt and pepper as desired. Let it sit on low heat to warm through before serving.