Creamy Lemon Orzo With Feta

Melt the butter in a large skillet over medium heat. Add the small diced sweet onion and sauté for 5-6 minutes, or until the onion is soft and translucent.
¼ cup salted butter (4 tbsp), 1 cup small-diced sweet onion
While the onion cooks, prep the seasoned chicken broth mixture. In a large glass measuring cup, add the chicken broth, lemon juice, chicken bouillon, onion powder, garlic powder, salt, and pepper. Whisk well and set aside.
4 cups chicken broth, 4-5 tbsp lemon juice, ½ tsp onion powder, ¼ tsp garlic powder, ½ tsp salt, 1 pinch finely ground black pepper, 1 tsp chicken bouillon
Once the onion is soft and translucent, add the orzo and one clove of fresh pressed garlic. Stir well to coat the orzo in butter. Toast the orzo for 1-2 minutes over medium heat, stirring frequently.
1 large clove of garlic, 2 cups orzo
Pour in the chicken broth mixture and bring to a boil.
Once it reaches a boil, lower the heat to low/medium-low and cover the skillet. Cook covered for 10-12 minutes, or until the orzo has cooked through.
Add the Parmesan, heavy cream, and crumbled feta. Stir well.
½ cup Parmesan cheese, ⅓ cup heavy cream, ¼ cup crumbled feta
Top the orzo with more crumbled feta, extra lemon slices (try grilling them!), and some fresh basil. Serve right away.