1. In a large deep skillet, heat 1 tablespoon of olive oil over medium heat. Add the dry orzo and toast, stirring often, for 2–3 minutes until a few pieces turn lightly golden and smell nutty.

2. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Pour in the vegetable broth, season with a pinch of salt and black pepper, and bring to a gentle simmer.

3. Add the broccoli florets to the skillet and stir to combine. Reduce the heat to medium-low and simmer for 8–10 minutes, stirring occasionally, until the orzo is al dente and the broccoli is bright green and tender. If the skillet looks too dry before the orzo is cooked, add a splash of extra broth or water.

4. Gently fold in the drained white beans and cook for 2–3 minutes, just until the beans are heated through and coated in the sauce.

5. Remove the skillet from the heat. Stir in the remaining 1 tablespoon of olive oil, the butter (if using), lemon zest, lemon juice, and grated Parmesan. Mix until the cheese melts and the orzo looks glossy and lightly creamy.

6. Taste and add more salt, black pepper, or lemon juice as needed. If the mixture seems too thick, loosen with a tablespoon or two of warm water or broth.

7. Stir in the chopped fresh parsley or basil and a pinch of red pepper flakes, if using. Serve warm, topped with extra Parmesan and more herbs or lemon wedges on the side.