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