Bring the olive oil to medium heat in a large fry pan.

Add the garlic and cook for 1 to 2 minutes, stirring occasionally.

Add the tomatoes to the pan and cook for 4 minutes or until soft and jammy.

Add the cream, chicken stock, orzo and a generous amount of salt and pepper and stir.

Bring to a boil, then reduce the heat to low and cook on a low simmer for 5 to 8 minutes, or until the orzo is plump and cooked and 80% of the liquid has been absorbed. Add a little more chicken stock if needed.

Take off the heat and stir through the basil, lemon juice and zest, and Pecorino Romano.