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Cook the shallot in the EVOO until fragrant, about 5 minutes. Mix the garlic in about half way through cooking the shallot.
Add the orzo pasta, white wine and chicken broth. Bring to a boil and then turn to medium heat and cook until the liquid reduces by half.
Add the fresh and sun-dried tomatoes and also the cream. Continue to cook while the rest of the liquid reduces.
Pop the cherry tomatoes with a fork to mix some of their juice into the sauce.
Season with salt and pepper and then test the orzo pasta to make sure it's done! Cooking time should time up with the boiling time on the packaging for the pasta, give or take a few!
Top with parmesan and a little pat of butter before serving.