In a large skillet add the olive oil, butter and cook for about 30 seconds until the butter melts. Stir in the onion and garlic and let it cook for about 2 minutes until the onion softens and the garlic becomes aromatic.
Add the orzo to the skillet and let it cook for about 2 minutes just in the oil so that it starts to toast lightly, this will give it a nutty flavor.
Season with salt and pepper then stir in the chicken broth and half and half. Bring to a boil, then turn the heat down to a medium-low, cover with a lid and let it cook for 5 minutes.
Remove the lid and stir in the Parmesan cheese and fresh parsley.
Half and half is equal parts whole milk and light cream and it usually averages 10 to 12% fat, which is usually less than light cream. This dish is quite versatile. Add more nutrition to it by adding in spinach, broccoli, mushrooms, peas or asparagus. Also add some protein but adding some chicken, make sure you add it when you cook the onion and give it enough time to cook through.You'll want to store this dish in an airtight container to ensure it lasts for up to 3 - 4 days in the fridge. Unfortunately this cream based pasta dish doesn't thaw well after being frozen so I don't recommend storing it in the freezer.Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.