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Melt butter in a heavy skillet over medium heat.
Add orzo and toast, stirring, 2 to 3 minutes.
Stir in garlic; reduce heat to medium-low.
Add chicken broth, ½ cup at a time.
Simmer, stirring frequently, until broth is absorbed, about 8 minutes.
Once broth is absorbed, stir in cream.
Add cheese; stir until cheese melts into the creamy sauce.