Melt the butter in a medium saucepan over medium heat.
Add the orzo and cook, stirring frequently, for 2–3 minutes until the orzo is lightly toasted.
Pour in the stock and add a pinch of kosher salt and some freshly ground black pepper.
Bring to a boil, then reduce the heat to low, cover, and simmer for 12–15 minutes, stirring once or twice so the orzo doesn't stick, until the liquid is absorbed and the orzo is tender.
Remove from heat and stir in the grated Parmesan and chopped fresh herbs (or the dried herb equivalent) until combined and creamy.
Taste and adjust seasoning with salt and pepper, then serve warm.
