Now let’s get to the heart of it—cooking! Follow these simple steps to bring this dish to life in your kitchen:

1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to let it burn!
2. Add the chopped sun dried tomatoes and cook for another 2 minutes, letting them soften and release their flavor into the oil.
3. Stir in the orzo, coating it well with the garlic and tomato mixture. This helps toasting the orzo slightly, giving it a deeper flavor.
4. Pour in the broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 10 minutes, or until the orzo is al dente and most of the liquid is absorbed.
5. Stir in the heavy cream and Parmesan cheese, mixing until everything is incorporated and creamy. Season with salt and pepper to taste.
6. Remove from heat and let it sit for a couple of minutes to thicken. Serve hot, garnished with fresh basil leaves for a burst of color and freshness.