One-Pot Parmesan Brussels Sprouts Orzo

updated Oct 14, 2022
Snapshot Cooking
One-Pot Parmesan Brussels Sprouts Orzo

Creamy orzo cooked with Parmesan and leafy Brussels sprouts and finished with a squeeze of lemon juice and crispy, browned panko breadcrumbs.

Serves4

Prep5 minutes

Cook10 minutes to 15 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Joe Lingeman; Food Styling: Pearl Jones

It’s the height of Brussels sprouts season, which means the little green cabbages are everywhere you look. Serve them roasted, slow cooked, slawed, and hashed, or try them in this one-pot meal the whole family (yes, even the kids!) will love.

Here, orzo is cooked risotto-style with a salty Parmesan rind and leafy Brussels sprouts, then finished with a squeeze of lemon juice and topped with crispy, browned panko breadcrumbs.

Credit: Joe Lingeman; Food Styling: Pearl Jones

Brussels Sprouts the Whole Family Will Love

Crispy roasted Brussels sprouts forever changed my opinion of the cute cruciferous vegetable. But although I’m firmly on board with Brussels sprouts, feeding them to the rest of my household has taken some convincing. The technique I’ve used to expand their sprout tolerance is simple: Pair them with their favorite foods (which for us means pasta and Parmesan). A touch of lemon zest and juice and a splash of white wine brightens the flavor (most of the alcohol cooks off), while toasty panko adds crispy texture.

One-Pot Parmesan Brussels Sprouts Orzo

Creamy orzo cooked with Parmesan and leafy Brussels sprouts and finished with a squeeze of lemon juice and crispy, browned panko breadcrumbs.

Prep time 5 minutes

Cook time 10 minutes to 15 minutes

Serves 4

Nutritional Info

Ingredients

  • 1/4 cup

    panko breadcrumbs

  • 1 pound

    Brussels sprouts

  • 1

    large lemon

  • 1 pound

    dried orzo pasta

  • 4 cups

    water

  • 3/4 cup

    dry white wine

  • 1

    Parmesan cheese rind

  • 1 tablespoon

    olive oil

  • 2 teaspoons

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

Instructions

  1. Cook 1/4 cup panko breadcrumbs in a small frying pan over medium-heat until browned and toasted, 2 to 4 minutes; set aside.

  2. Halve 1 pound Brussels sprouts and finely grate the zest of 1 lemon (reserve the zested lemon). Place both in a 3 1/2-quart straight-sided skillet or Dutch oven.

  3. Add 1 pound dried orzo, 4 cups water, 3/4 cup dry white wine, 1 Parmesan cheese rind, 1 tablespoon olive oil, 2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Bring to a boil over high heat. Boil, stirring frequently so that the orzo doesn’t stick, until the orzo is al dente and liquid has nearly evaporated, 8 to 10 minutes. Remove the Parmesan rind and squeeze in the lemon juice from the zested lemon. Sprinkle with the panko.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.