Parmesan Cups With Orzo 'risotto'
Published January 27, 1998
- Total Time
- 30 minutes
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Ingredients
2 cups good chicken or other stock
1 cup orzo (rice-shaped pasta)
1 cup freshly grated Parmesan (about ¼ pound)
Salt and freshly ground black pepper to taste
½ cup minced fresh parsley leaves
Nutritional analysis per serving (4 servings)
21 grams carbs; 72 milligrams cholesterol; 363 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 7 grams saturated fat; 18 grams fat; 1 gram fiber; 389 milligrams sodium; 27 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Bring stock to a boil in a 6- to 8-cup saucepan; stir in the orzo, cover, and turn heat to medium-low. Set a timer for 15 minutes.
- Step 3
Use a ¼-cup measure to make four rounds of Parmesan on a non-stick baking sheet. Smooth the rounds into thin pancakes, 5 or 6 inches across; the thickness need not be perfectly uniform. Place baking sheet in oven.
- Step 4
The Parmesan rounds are done when the centers darken slightly and the edges begin to brown, about 5 to 6 minutes. Remove sheet from oven, and let it stand for about a minute; then, carefully lift each of the rounds and drape it over the bottom of narrow cup or glass to form a cup shape. Let dry for about 5 minutes.
- Step 5
The orzo is done when it is tender and all the liquid has been absorbed. Season it with pepper and very little salt, then stir in the parsley. Spoon a portion of the orzo into each of the Parmesan cups, and serve.
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