Heat a large skillet over medium heat. Add 2 tablespoons olive oil and 4 tablespoons unsalted butter; cook about 30 seconds, until the butter has melted and begins to foam.

Add 1 small chopped onion and 4 cloves minced garlic. Sauté about 2 minutes, stirring, until the onion softens and the garlic is fragrant (do not let the garlic brown).

Add 2 cups dry orzo to the skillet. Toast the orzo in the oil and butter, stirring constantly, about 2 minutes until it is lightly golden and fragrant.

Stir in ½ teaspoon salt and ¼ teaspoon pepper. Pour in 2 cups chicken broth and 2 cups half and half, stirring to combine and scraping any browned bits from the pan.

Increase heat to bring the mixture to a gentle boil, then reduce heat to medium-low. Cover and simmer 8–10 minutes, stirring once or twice, until the orzo is tender and most of the liquid is absorbed (cook a little longer if you prefer softer orzo).

Remove the skillet from the heat. Stir in 1½ cups freshly grated Parmesan cheese and 2 tablespoons chopped fresh parsley until the cheese melts and the sauce is creamy. Taste and adjust salt and pepper if desired.

Serve immediately.