Sauté the aromatics

• Heat the olive oil in a sauté pan over medium heat.
• Add the onion and cook until soft and translucent.
• Stir in the garlic and cook until fragrant.

Build the tomato base

• Stir in the tomato paste and cook it out briefly.
• Add the crushed tomatoes and hot vegetable stock.
• Season with salt and pepper and bring to a simmer.

Cook the orzo

• Stir in the orzo.
• Simmer, stirring often so it doesn't stick, until the orzo is tender and the liquid is mostly absorbed.

Make it creamy

• Lower the heat and stir in the cream and butter.
• Add the grated parmesan and stir until melted and glossy.
• Taste and adjust the seasoning.

Serve

• Serve hot, topped with torn basil and extra parmesan.