Step 1

In a large skillet or pan, heat the olive oil and butter over medium heat until the butter is melted.

Step 2

Add the chopped shallot and garlic to the pan and sauté for 2-3 minutes, or until the shallot is translucent and the garlic is fragrant.

Step 3

Add the red chili flakes (if using) and orzo to the pan and stir to coat the orzo with the oil and butter.

Step 4

Pour the vegetable broth into the pan and stir to combine. Bring the mixture to a boil, then reduce the heat to low.

Step 5

Simmer for 10-15 minutes or until the orzo is tender and has absorbed most of the broth.

Step 6

Pour the half and half (single cream) into the pan and stir to combine. Heat the mixture over low heat until it is hot but not boiling.

Step 7

Stir in the freshly grated Parmesan cheese and season with salt and freshly ground black pepper to taste.

Step 8

Remove the pan from the heat and sprinkle the top with a handful of fresh parsley for garnish.