Use the grater to shred carrots.
In a deep saucepan, pour the olive oil and allow to heat for 1 minute.
To the heated oil, add the onion, garlic, black pepper, and stir. Allow to sweat for 2 minutes.
Add the shredded carrots and dried cranberry to onion mixture and stir; allow to cook for 2-3 minutes.
Add the dried orzo and stir into mixture.
Pour in the vegetable stock and allow to bring to boil and allow to cook for 5 minutes or until the liquid evaporated.
At halfway during the cooking process, Add the cheeses and mix well.
Turn off flame and serve hot in a bowl.