In a large pot, heat the olive oil and add the chopped onions and minced garlic. Add the orzo pasta and fry on medium-high heat for 2 minutes.
Add the vegetable stock to the pot and bring to a boil. Reduce the heat and gently simmer the orzo for 10 minutes until the liquid is absorbed by the pasta. Stir the orzo regularly to prevent it from sticking.
Once the orzo is cooked and tender, add the cream and cook for another 5 minutes until thick and creamy. Stir in the lemon juice, zest, and Parmesan.
Add the diced bell pepper and edamame and stir with a spoon until well combined. Season with salt and pepper.