1. In a medium saucepan over medium-high heat, bring chicken broth to a boil. Stir in orzo and bring mixture back to a boil. Reduce heat to medium-low and simmer until orzo is tender, 8 to 10 minutes. Drain orzo in a large strainer, then transfer to a large serving bowl. Cover to keep warm (you can cover serving bowl with plastic wrap so that orzo stays hot).
2. Heat oil in a medium skillet over medium-high heat. Add carrots and onions and cook, stirring frequently, until carrots are golden and onions are translucent, 5 to 7 minutes. Remove from heat. Add vegetables to orzo, then sprinkle in cheese and parsley. Toss well to coat. Serve hot. Makes 4 servings.