In a large pot, bring salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.

In the same pot, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.

Pour in the vegetable broth and bring to a simmer. Reduce the heat and stir in the heavy cream, allowing it to heat through.

Gradually add the grated Parmesan cheese, stirring continuously until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.

Add the cooked orzo to the pot and stir until the pasta is well coated with the sauce. Cook for an additional 2-3 minutes to heat through.

Serve immediately, garnished with fresh parsley.