In a large pot over medium heat, add the olive oil and butter. Once the butter has melted, add the chopped onion. Sauté for about 3-4 minutes until the onion is translucent. Then, add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
Pour the dry orzo into the pot, stirring for about a minute to coat it with the buttery mixture. This step enhances the flavor and adds a subtle nuttiness to the orzo.
Pour in the low sodium chicken broth, along with the salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 8-10 minutes, or until the orzo is cooked al dente, stirring occasionally to prevent sticking.
Once the orzo is cooked, stir in the half and half and allow it to simmer for another 2-3 minutes. This will create a luscious creamy texture.
Remove the pot from the heat and stir in the freshly grated Parmesan cheese until it melts and blends into the sauce. Taste and adjust seasoning if necessary. Finally, fold in the chopped parsley for a fresh finish.
