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In a mini food processor or blender, combine 1 cup of full-fat cottage cheese, 1 cup of finely grated Parmesan cheese, 2 large eggs, and a heavy pinch each of kosher salt and freshly ground black pepper. Purée the mixture until it becomes very smooth. Set aside for later use.
In a medium pot, combine 1 pound of dried orzo with 4 cups of vegetable or chicken stock. Place the pot over medium-high heat. Cook the orzo, stirring often, until all the liquid is absorbed and the pasta reaches an al dente texture, which should take about 12-15 minutes.
Once the orzo is cooked, remove the pot from heat. Stir in the cottage cheese mixture thoroughly until well combined with the orzo. Taste the dish and adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy your creamy, cheesy orzo!