In a large skillet, melt 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Allow the butter to bubble gently but avoid browning it.

Add 4 cloves of minced garlic to the skillet and sauté for about 1-2 minutes until fragrant.

Stir in 1 cup of dry orzo pasta, and allow it to toast in the skillet for 2-3 minutes, stirring constantly.

Pour in 3 cups of warm chicken or vegetable broth, stirring to combine. Increase the heat until it reaches a gentle boil, then reduce to low and simmer for 10-12 minutes.

Once the orzo has absorbed most of the liquid, stir in 1 tablespoon of butter and ½ cup of freshly grated Parmesan cheese until creamy.

Season with salt and pepper to taste and fold in ¼ cup of chopped fresh herbs.

Serve the orzo warm, garnished with extra Parmesan or herbs if desired.