Finally pumpkin! A super creamy pasta, orzo with pumpkin, cooked risotto-style like I love, to make them even better. Let it be clear that I really love risottos, and I find the cheesy pumpkin risotto truly delicious, but loving variety, I wanted to prepare it with pasta too. You can use any small pasta shape you like, even ditalini or farfalline for example.
Let’s get to work and prepare orzo with pumpkin together.
OTHER FIRST COURSES WITH PUMPKIN
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove, Steaming
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for Preparing Orzo with Pumpkin
- 11 oz orzo
- Half delica pumpkin
- Half onion
- 4 tbsp extra virgin olive oil
- 4 cups vegetable broth
- 1 tbsp chopped parsley
- 1 oz pecorino
Tools
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- Casserole
Steps to Prepare Orzo with Pumpkin
First, cut the pumpkin in half. Remove the fibers and seeds. At this point, you can either remove the skin and cut it into cubes to sauté with some onion until soft, or speed up the process by steaming it. At this point, the skin will come off easily.
After chopping the onion, sauté it in the pan with the 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 the very hot broth and stirring often. At the end of cooking, add the chopped parsley and the pecorino, and the parmesan. Serve after giving it a good stir.
Storage
Store the orzo in the fridge for one or two days, perhaps keeping them undercooked and making them creamy with more hot broth.
