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Sauté the onion and garlic in olive oil and butter until soft and fragrant.
Add the orzo and toast it for about 1 minute.
Add the bouillon cube and water, then simmer on medium-low for about 8 minutes until the orzo is tender and most of the liquid is absorbed.
Turn the heat off and stir in the Parmesan cheese until everything becomes creamy, cheesy, and delicious.
Season with salt and pepper to taste.