Prepare the ingredients: dice the shallots, finely chop garlic (it's better to do this with a knife, than with a garlic press - the flavor won't be harsh), juice the lemon, grate parmesan cheese on the small holes of a box grater, pluck the thyme leaves from the twigs by gently pulling them off in the opposite direction of growth.

Melt butter in a large skillet over medium heat. Add shallots and cook for about 2-3 minutes or until softened (if using regular onions, you need to cook them a little bit longer). Add garlic, and thyme, and cook for 1 minute.

Add orzo pasta and pour in chicken broth. Bring to a boil and cook uncovered, stirring occasionally, until the orzo is cooked al dente (it's soft but it still has a bite to it) and most of the liquid has been absorbed, about 8 minutes or according to the package instructions. It will look too runny at this point but it will thicken considerably while cooling. Cooking time may vary depending on the brand of the orzo!

Reduce heat to low and stir in heavy cream and Parmesan cheese until the sauce is creamy and well combined.

Season with lemon juice, salt and pepper to taste.

Enjoy!