Parmesan Cups with Orzo Risotto

By á-2053

Ingredients

• 2 cups chicken stock
• 1 cup orzo
• 1 cup freshly grated Parmesan
• Salt and Pepper
• ½ cup minced fresh parsley leaves

Preparation

Step 1

Preheat oven to 350º. Bring stock to a boil in a 6 cup saucepan, stir in the orzo, cover and turn heat to medium-low. Cook until tender and all liquid is absorbed. Season with pepper and very little salt, then stir in the parsley.
Use a ¼ cup measure to make four rounds of Parmesan on a non-stick baking sheet. Smooth the rounds into thin pancakes, 5 – 6 inches across – the thickness need not be perfectly uniform. Place in oven. The Parmesan rounds are done when the centers darken slightly and the edges begin to brown ~ 5 – 6 minutes. Remove sheet from oven, let stand for about a minute. Carefully lift each of the rounds and drape over the bottom of a narrow cup or glass to form a cup shape. Let dry for 5 minutes. Spoon portion of the orzo into each of the Parmesan cups.