Heat olive oil in a small non-stick pan over medium heat. Once the oil is hot, stir in the breadcrumbs and Italian seasoning until the breadcrumbs are coated in oil. Cook, stirring frequently, for 4-5 minutes until the breadcrumbs turn a dark, golden brown color. Remove from the heat and set aside.
For the Charred Lemon Orzo:
Zest the lemon (you'll need one teaspoon to stir into the orzo later in the recipe.) Cut the lemon in half.
Heat the avocado oil in a small, non-stick pan over medium-high heat. Once the oil is hot, place the lemon halves cut side down into the pan. Cook, undisturbed, for 4-5 minutes until charred. Remove from the heat and set aside.
Melt one tablespoon of butter in a medium sauce pan over medium heat. Stir in finely chopped shallots and a pinch of salt. Cook the shallots, stirring occasionally, until softened and slightly charred (about 4-6 minutes.)
Stir in minced garlic and cook for one minute. Pour in orzo and stir to combine it into the shallots and garlic. Toast the orzo for a couple of minutes.
Stir in vegetable broth and allow the broth to come to a simmer. Stir frequently so the orzo does not stick to the bottom of the pan.
Once the broth is simmering, continue stirring frequently until the broth is totally absorbed into the orzo. The orzo should be al dente, and have just the tiniest bite to it.
Stir in the lemon zest, ¼ cup of grated cheese, another pinch of salt and a crack of black pepper, and the remaining tablespoon of butter. Squeeze the charred lemon halves into the orzo, holding one hand beneath each half as you squeeze to catch any seeds. Stir to combine. If the orzo seems too thick, thin it out with one tablespoon of water at a time until it reaches your desired consistency.For a creamier texture: stir in half and half, one tablespoon at a time, until the orzo is as creamy as you like it.
Divide between two warm bowls and top with crunchy toasted breadcrumbs, remaining grated cheese, and microgreens or chives. Serve warm!