Bring the vegetable broth to a gentle simmer in your large skillet over medium heat, just until small bubbles form around the edges.
Add the rinsed orzo to the simmering broth and stir to distribute evenly. Cook, stirring frequently, for about 8 minutes, until the orzo turns translucent at the edges but still has a slight bite.
Meanwhile, heat the olive oil in a small pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, with a warm aroma filling the kitchen.
Pour a splash of the warm broth into the pan with garlic, stirring quickly to loosen any bits and infuse the oil with garlic flavor.
Gradually add the remaining broth in batches, about half a cup at a time, stirring constantly. Wait for each addition to be absorbed before adding more, creating a creamy, velvety texture.
Continue cooking and stirring until the orzo is tender but still chewy, and the mixture has thickened slightly, about 5-7 minutes.
Stir in the nutritional yeast, freshly squeezed lemon juice, and chopped herbs, combining everything until fragrant and well mixed. Adjust the seasoning with salt and pepper if needed.
Remove from heat and let sit for 2 minutes to allow flavors to meld and the dish to thicken slightly, resulting in a creamy, bright, and satisfying meal.
Serve warm in bowls, garnished with extra herbs and lemon if desired, and enjoy the cozy, flavorful goodness.
