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 the skillet is hot and the butter is melted, add the diced onion. Sauté the onion for 3-4 minutes until it is translucent. Add the minced garlic and sauté an additional 30 seconds.

Add in the orzo pasta. Stir and cook the orzo with the onion for 1 minute.

Pour in the chicken broth and room temperature heavy cream, along with the seasoning (salt, pepper, and cayenne pepper). Stir everything together well. Bring the skillet up to a light boil. As soon as it starts to boil reduce the heat to medium low and let the orzo simmer uncovered for 5 minutes, stirring occasionally.

After 5 minutes add the chopped broccoli to the skillet and stir to combine with the orzo. Let the broccoli and orzo continue to cook for another 5-6 minutes until the orzo is tender.

Once the orzo is tender, stir in the shredded cheese. Turn off the heat. The cheese will continue to melt with the residual heat from the broccoli and orzo. Serve hot and enjoy!