Boil salted water in a large pot. Cook the orzo for about 8-10 minutes until al dente.

In a skillet over medium heat, melt the unsalted butter until golden brown and nutty, approximately 5 minutes.

Add minced garlic and chopped sage to the skillet; sauté for 1 minute until fragrant.

Drain the cooked orzo and toss it into the skillet with the brown butter mixture, ensuring each grain is coated.

Stir in grated Parmesan cheese while warm to melt throughout the dish.

Serve immediately, garnished with extra Parmesan if desired.