Step 1

Heat a large skillet over medium high heat.

Step 2

Swirl the olive oil in the pan before adding the cubed pancetta.

Step 3

Cook the pancetta until crispy, about 2 to 3 minutes.

Step 4

Stir in the garlic and shallots and sauté until fragrant; about 2 to 3 minutes.

Step 5

Add the Brussels sprouts and sauté 5 to 7 minutes or until the sprouts begin to brown.

Step 6

Stir I the orzo and cook 3 minutes before adding the white wine. If omitting stir in 1/2 cup of chicken broth.

Step 7

Cook for an additional 2 to 3 minutes or until the liquid begins to evaporate.

Step 8

Stir in the chicken stock, lemon juice, oregano, rosemary, and thyme.

Step 9

Cover and cook for 10 to 13 minutes or until the orzo is al dente.

Step 10

Remove the thyme sprigs and stir in the Parmesan cheese and toasted almonds before serving.