Start by bringing a pot of salted water to a rolling boil. Add the uncooked orzo pasta and cook according to package instructions until al dente, generally about 7-10 minutes. Stir occasionally to ensure even cooking.

While the orzo cooks, pour the reduced-sodium chicken stock into a separate saucepan. Heat it gently over medium heat, allowing it to warm without boiling. This step is essential as it helps infuse the orzo with flavor as it absorbs the liquid.

In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the freshly minced garlic and sauté for a couple of minutes until fragrant. Be careful not to let it brown; you want it golden and aromatic.

Once the orzo is cooked, drain it and add it to the skillet with the sautéed garlic. Pour in the warm chicken stock and stir well. Mix in the lemon juice, zest, salt, and pepper. Don’t forget to sprinkle in the crushed red pepper flakes if you enjoy that hint of spice.

Remove the skillet from heat. Now, add the unsalted butter and grated Parmesan cheese. Stir until everything transforms into a creamy, cohesive dish. The heat from the pasta will melt the butter and cheese, creating a rich finish.

Finally, sprinkle the reserved lemon zest and chopped parsley or basil over the top. It’s time to dig in! Serve the lemon orzo warm or allow it to cool before serving it cold, just like a pasta salad.