Heat olive oil in a large deep skillet or pot over medium-high heat.
Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
Add the chopped onion and minced garlic to the beef. Cook for 3-4 minutes until the onion is softened and fragrant.
Stir in the orzo pasta, ensuring it is well coated with the beef and onion mixture.
Pour in the beef broth, then add the dried oregano and dried basil. Stir to combine.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Remove the pot from heat. Stir in the heavy cream and grated Parmesan cheese until the sauce is creamy and well combined.
Season with salt and black pepper to taste.
Garnish with chopped fresh parsley before serving.