Lemon Parmesan Orzo Cups
shared by Nibblore Kitchen
These savory orzo cups have creamy, lemony centers and crisp Parmesan edges. A little egg holds each bite together without making it dense, while mozzarella adds an irresistible cheese pull. Serve them warm as a photogenic side for roasted chicken, fish, or a Mediterranean-style spread. • Use a metal muffin pan rather than silicone; metal conducts heat better and creates deeply crisp edges. • Finely grated Parmesan adheres to the greased wells more evenly than coarse shreds, forming a lacy cheese crust. • Press the mixture firmly into the pan so the cups remain intact when lifted out. • Replace the vegetable broth with chicken broth if the dish does not need to be vegetarian. • Substitute finely chopped fresh basil or chives for the parsley. • Use Pecorino Romano in place of up to half the Parmesan for a sharper, saltier flavor. Refrigerate cooled cups in an airtight container for up to 4 days. Reheat on a baking sheet at 375°F (190°C) for 8 to 10 minutes to restore the crisp edges. Freeze in a single layer, then transfer to a freezer-safe container for up to 2 months; reheat from frozen at 375°F (190°C) for 15 to 18 minutes.
- Total time
- 45 min
- Servings
- 12
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 1 cuporzo, dry
- 1 ½ cupvegetable broth
- ½ cupwater
- 1 tbspextra-virgin olive oil, plus more for greasing
- 2 clovegarlic, finely grated
- 1 tsplemon zest, finely grated
- 1 tbsplemon juice, freshly squeezed
- 1 cupParmesan cheese, finely grated and divided
- ½ cuplow-moisture mozzarella cheese, shredded
- 2eggs, large
- 2 tbspflat-leaf parsley, finely chopped
- ½ tspkosher salt
- ¼ tspblack pepper, freshly ground
Instructions
- 1Heat the oven to 400°F (200°C). Generously brush the wells of a standard 12-cup metal muffin pan with olive oil, coating the bottoms and sides. Sprinkle 1/4 cup of the Parmesan evenly among the wells, pressing some onto the sides.
- 2Combine the orzo, vegetable broth, water, and 1 tablespoon olive oil in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Cook uncovered for 8 to 10 minutes, stirring frequently, until the orzo is just tender and has absorbed nearly all the liquid. Remove from the heat and stir in the garlic; cool for 5 minutes.
- 3Whisk the eggs, lemon zest, lemon juice, parsley, salt, and black pepper in a large bowl. Stir in the mozzarella and the remaining 3/4 cup Parmesan. Add the warm orzo and mix thoroughly until evenly coated.
- 4Divide the mixture among the prepared muffin wells, using about 1/4 cup per well. Press each portion firmly with the back of a spoon so the cups hold together, then smooth the tops.
- 5Bake for 16 to 20 minutes, rotating the pan halfway through, until the tops are golden in spots and the edges are deeply golden and crisp. Let the cups rest in the pan for 5 minutes.
- 6Run a thin offset spatula or butter knife around each cup, then lift it out carefully. Serve warm, with the crispest side facing up.