Step 1

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

Step 2

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.

Step 3

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.