Orzo Risotto with Pumpkin or Winter Squash
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
397 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Orzo Risotto with Pumpkin or Winter Squash
Description
This risotto-style orzo dish begins by slowly sautéing garlic and red chili in olive oil for flavor. Cubed winter squash such as Delica pumpkin is then cooked with chopped parsley and hot water or vegetable broth until soft and creamy. After lightly mashing some of the squash, orzo pasta is added and simmered, absorbing the flavorful cooking liquid and creating a creamy texture reminiscent of classic risotto. Additional broth is added as needed to prevent sticking and maintain creaminess.
The dish is seasoned with salt, freshly ground pepper, and additional chili flakes if desired. Grated Parmigiano Reggiano cheese is stirred in at the end to enrich the risotto and add a savory depth, although vegetarians may choose vegetarian cheese alternatives and vegans omit the cheese altogether. The recipe yields a delicate balance between the soft squash and tender orzo with warmth from chili and freshness from parsley.
Orzo Risotto with Pumpkin or Winter Squash is suited for fall or winter meals, delivering a hearty but comforting side or main. It has a creamy mouthfeel and mild spice that highlights the natural sweetness of the squash. Selecting different winter squash varieties can subtly alter flavor and texture, making it adaptable.
Ingredients
- 7 oz orzo pasta If using other pasta types you may need more, aka risoni
- 1.3 lbs winter squash Peeled, seeded and cut into cubes. I used Delica pumpkin. Butternut, acorn or kabocha work too, or pumpkin
- 2 cloves garlic peeled
- ½ red chili pepper or red chili flakes, aka peperoncino, fresh
- 3-4 tablespoon extra virgin olive oil
- 1 handful parsley chopped, fresh
- 1-2 cups water as required, hot, or vegetable stock
- 1.8 oz parmigiano reggiano grated or vegetarian cheese
- salt to taste
- black pepper to taste, freshly ground
Instructions
- Heat the olive oil in a Dutch oven or large heavy pan over medium heat. Add the garlic cloves and the peperoncino (if using) and sauté until the garlic is just browned.
- Add the cubed pumpkin to the pan and sauté for about 1 minute. Stir in the chopped parsley and enough hot water or vegetable stock to cover the bottom of the pan. Remove the garlic and chili.
- Lower the heat, cover the pan, and cook until the pumpkin becomes soft and creamy, about 10-15 minutes. Add more liquid if necessary to prevent sticking.
- Once the pumpkin is soft, mash it slightly with a spoon, leaving some chunks for texture. Season with salt, pepper, and chili flakes (if using).
- Add the orzo pasta to the pan, along with about 1 cup of hot water or vegetable stock. Simmer the mixture, stirring frequently, until the pasta is cooked through and creamy, about 10-12 minutes. Add more liquid as needed to prevent the pasta from sticking or drying out.
- If using, stir in grated Parmigiano Reggiano and mix well until the cheese is melted and the pasta is creamy. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve immediately, garnished with more chopped parsley and additional grated cheese if desired.
Notes
- Use Delica pumpkin, butternut, acorn, or kabocha squash for best flavor and texture.
- The finished dish should have a creamy risotto-like consistency with tender orzo; other pasta types may require adjustments.
- Parmigiano Reggiano adds flavor but is not vegetarian; vegetarians should use vegetarian parmesan or omit the cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 9mg | 3% |
| Sodium | 210mg | 9% |
| Potassium | 663mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 16127IU | 323% |
| Vitamin C | 33mg | 37% |
| Calcium | 235mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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