In a medium pot, combine 1 pound of dried orzo with 4 cups of vegetable or chicken broth. Place over medium-high heat, bringing to a gentle boil.

Once boiling, reduce heat to medium and cook, stirring frequently until the orzo is al dente and liquid is mostly absorbed, about 12-15 minutes.

While the orzo cooks, prepare the creamy mixture by blending 1 cup of cottage cheese, 1 cup of grated Parmesan cheese, and 2 eggs in a blender. Season with kosher salt and black pepper to taste.

Blend until smooth and creamy, creating a rich texture that will coat the orzo.

Once the orzo is cooked, remove from heat and stir in the creamy cottage cheese mixture, ensuring every piece of orzo is coated.

Taste and adjust seasoning with additional salt and black pepper if needed. Serve hot, garnished with extra grated Parmesan and freshly cracked black pepper.