Finally pumpkin! A super creamy pasta, the orzo with pumpkin, cooked like a risotto as I like it, to make it even better. Let it be clear, I really love risottos, the cheesy pumpkin risotto I find really delicious, but loving to vary, I wanted to prepare it also with pasta. You can use the small pasta shape you like most, even ditalini rigati or farfalline for example.
Let’s get to work and prepare together the orzo with pumpkin.
OTHER PUMPKIN FIRST COURSES
- Difficulty: Very Easy
- Cost: Low Cost
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Steaming
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for the preparation of orzo with pumpkin
- 11.3 oz orzo
- Half Delica pumpkin
- Half onion
- 4 tbsps extra virgin olive oil
- 4.23 cups vegetable broth
- 1 tbsp chopped parsley
- 1.06 oz pecorino
Tools
This post contains affiliate links
- Casserole
Steps for the preparation of orzo with pumpkin
First, cut the pumpkin in half. Remove strings and seeds. At this point, you can either remove the skin and cut it into cubes to sauté with the onion until soft, or speed up the process by steaming it. The skin will come off easily then.
After chopping the onion, sauté it in a pan with extra virgin olive oil. Add the steamed pumpkin flesh, after removing the skin and mashing it with a fork. Let it flavor for a few minutes and add the orzo.
Cook them by gradually adding very hot broth and stirring often. At the end of cooking, add the chopped parsley, pecorino, and parmesan. Serve after giving it a good stir.
Storage
Store the orzo in the fridge for one or two days, perhaps undercooking it and making it creamy with more hot broth.
