In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the orzo and toast for 2 minutes, stirring often until lightly golden.

Stir in the minced garlic and cook for 30 seconds until fragrant.

Pour in the chicken broth and bring to a gentle boil. Reduce heat and simmer, uncovered, for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

Remove from heat. Stir in the lemon zest, lemon juice, Parmesan, remaining olive oil, and parsley. Season with salt and pepper to taste.

Spoon into bowls and garnish with extra parsley and Parmesan if you like!