In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 chopped onion and 3 minced garlic cloves, sautéing for 3-4 minutes until fragrant and translucent.

Add 1 cup of orzo to the pot, stirring to coat it in the olive oil. Toast the orzo for about 2 minutes, stirring frequently.

Pour in 4 cups of broth, along with the zest and juice of 1 fresh lemon. Stir to combine.

Bring to a gentle simmer, then reduce to low and cover. Let it cook for about 10-12 minutes, stirring occasionally.

Once the orzo is al dente, adjust the consistency with more broth if too thick, then rest for 2-3 minutes.

Scoop into serving bowls and sprinkle with Parmesan cheese or fresh herbs.