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Creamy Pumpkin Risotto-Style Orzo Recipe

Stashcook

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.

Ingredients

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

Method

1
Preheat your oven to 200°C (392°F).
2
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.
3
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.
4
Dissolve the vegetable stock cube in 500 ml of hot water to create a light broth.
5
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.
6
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.
7
Turn off the heat and stir in the ricotta cheese until well combined. Season with salt and pepper to taste.
8
Serve the risotto-style orzo in bowls, sprinkled with grated Pecorino cheese. Enjoy your creamy, comforting meal!
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