5.0 from 195 votes
Orzo Risotto with Pumpkin or Winter Squash
This risotto-style pasta with pumpkin is a traditional Neapolitan dish known as ‘pasta e cocozza’ in the local dialect or orzo risotto. Like many Neapolitan pasta recipes, this pasta risotto is a simple dish made with just a handful of ingredients. It's easy to make and so creamy and delicious! Perfect as a side dish too!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 397 kcal
Course:
Main Course
Cuisine:
Mediterranean , Italian
Ingredients
- 7 oz orzo (risoni) pasta If using other pasta types you may need more
- 1.3 lbs winter squash or pumpkin Peeled, seeded and cut into cubes. I used Delica pumpkin. Butternut, acorn or kabocha work too.
- 2 cloves garlic peeled
- ½ fresh peperoncino (red chili pepper) or red chili flakes
- 3-4 tablespoon extra virgin olive oil
- 1 handful fresh parsley chopped
- 1-2 cups hot water or vegetable stock as required
- 1.8 oz parmigiano reggiano grated or vegetarian cheese
- salt to taste
- freshly ground black pepper. to taste
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.
Cup of Yum
Notes
- Once ready, this risotto style pasta and pumpkin or winter squash should look like a creamy Italian rice risotto if using orzo/risoni pasta. If you use other pasta it still needs to be a bit like a soup.
- I used a Delica pumpkin. Butternut, acorn squash or kabocha work really well too.
- I used a Delica pumpkin. Butternut, acorn squash or kabocha work really well too.
- Italian Parmigiano isn't vegetarian. Vegans should omit the cheese and vegetarians will want to use a vegetarian parmesan.
Nutrition Information
Calories
397kcal
(20%)
Carbohydrates
56g
(19%)
Protein
13g
(26%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
9mg
(3%)
Sodium
210mg
(9%)
Potassium
663mg
(19%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
16127IU
(323%)
Vitamin C
33mg
(37%)
Calcium
235mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 397
% 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.