Chop the broccoli florets into small pieces, dice the onion, and mince the garlic cloves.

Heat a large deep skillet over medium heat. Add the olive oil and butter. Once melted, add the diced onion. Sauté for 3-4 minutes until translucent, then add the minced garlic and sauté for another 30 seconds.

Add the orzo pasta. Stir and cook for 1 minute.

Pour in the chicken broth and room temperature heavy cream, along with the salt, pepper, and cayenne pepper. Stir well and bring to a light boil. Once boiling, reduce heat to medium-low and let simmer uncovered for 5 minutes, stirring occasionally.

After 5 minutes, add the chopped broccoli and stir to combine. Cook for another 5-6 minutes until orzo is tender.

Once tender, stir in the shredded cheese and turn off the heat. Let the residual heat melt the cheese. Serve hot and enjoy!