Step 1: Bring a large pot of heavily salted water to a rolling boil. Add the orzo pasta and cook according to package directions until al dente, usually 8-10 minutes. Drain thoroughly and do not rinse.
Step 2: While the orzo is cooking, heat the olive oil in a large skillet or wide pot over medium heat. Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant. Be careful not to let the garlic brown or burn.
Step 3: Add the drained orzo to the skillet with the garlic and olive oil. Stir gently to combine, ensuring the orzo is lightly coated.
Step 4: Remove the skillet from the heat. Stir in the fresh lemon zest and fresh lemon juice. Then, gently fold in the finely chopped fresh parsley and dill.
Step 5: Add the grated Parmesan cheese to the orzo and stir until it melts and is evenly distributed throughout the dish.
Step 6: Season the lemon herb orzo generously with salt and freshly ground black pepper to taste. Give it a final stir and serve immediately. This orzo recipe is delicious warm or at room temperature.