Sauté the aromatics: Heat a medium skillet over medium heat and add a drizzle of olive oil. Add the minced (or grated) garlic, lemon zest, and lemon juice. Cook for about 1 minute, stirring constantly, until the garlic is fragrant. Be careful not to let it brown, as it can become bitter.

Toast the orzo: Add the uncooked gluten-free orzo to the skillet and stir to coat it in the lemon-garlic mixture. Cook for 1 additional minute, stirring frequently. Toasting the orzo enhances its flavor and helps it maintain its texture.

Cook the orzo: Pour in the chicken broth and increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and simmer for 12–14 minutes, stirring once or twice to prevent sticking. The orzo should be al dente, tender and most of the liquid should be absorbed.

Make it creamy: Remove the lid and stir in the heavy cream, freshly grated Parmesan cheese, and chopped fresh basil. Season with salt and freshly ground black pepper to taste. Continue stirring until the Parmesan is fully melted and the sauce is smooth and creamy.

Finish and serve: Let the orzo simmer uncovered for 3–4 more minutes, stirring occasionally, until the sauce has thickened to your desired consistency. If the sauce becomes too thick, stir in a splash of chicken broth or cream to loosen it.

Enjoy! Serve warm with extra grated Parmesan, fresh basil, and a little extra lemon peel, if desired. You could sprinkle a little red pepper flakes atop if desired! This creamy lemon garlic orzo pairs perfectly with grilled chicken, salmon, shrimp, or roasted vegetables.