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Cook the Aromatics: Heat olive oil and butter in a large pasta pot or high-rimmed pan over medium heat. Add chopped onion and garlic. Cook for 1 minute, then add black pepper and cook another minute.
Cook the Orzo: Stir in orzo and toast for 2 minutes. Add chicken bone broth and bring to a boil. Lower heat to a simmer and cook, stirring often, until orzo is tender and most liquid is absorbed (10–15 minutes). Add more broth or water if needed.
Add Lemon, Parm, and Cottage Cheese: When orzo is nearly cooked, stir in lemon zest and juice. Turn off heat, then mix in Parmesan until melted. Stir in whipped cottage cheese until creamy and well combined.
Toast the Breadcrumbs: In a small pan, toast breadcrumbs in olive oil until crispy and golden. Set aside.
Serve: Divide orzo among plates or bowls. Sprinkle with toasted breadcrumbs and extra Parmesan if desired. Enjoy as a main dish or side with your favorite protein!