Download Stashcook Now. Get the best meal planning app for your family.

Creamy Pumpkin Risotto-Style Orzo Recipe


This dish is like a warm hug in a bowl. It's made with small pasta, pumpkin, and cheese. You cook it all together until it's creamy and yummy. It's perfect for when you want something cozy to eat.


1 clove of garlic, minced
1 vegetable stock cube
30 g grated Pecorino cheese
400 g orzo pasta
10 g fresh thyme leaves
150 g ricotta cheese
1 medium pumpkin (about 800 g), peeled and cubed
2 tablespoons olive oil
Salt and pepper to taste
500 ml water


Preheat your oven to 200°C (392°F).
Place the cubed pumpkin on a baking tray. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. Roast in the oven for 30 minutes or until tender and slightly caramelized.
In a large pan, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Dissolve the vegetable stock cube in 500 ml of hot water to create a light broth.
Add the orzo to the pan with the garlic and stir to coat in the oil. Begin adding the broth, a ladle at a time, stirring frequently. Allow the orzo to absorb the liquid before adding more, much like cooking a risotto.
Once the orzo is al dente and has a creamy consistency, which should take about 25 minutes, stir in the roasted pumpkin and fresh thyme leaves.
Turn off the heat and stir in the ricotta cheese until well combined. Season with salt and pepper to taste.
Serve the risotto-style orzo in bowls, sprinkled with grated Pecorino cheese. Enjoy your creamy, comforting meal!

© Copyright 2024 Stashbox Ltd. All rights reserved.