Silky orzo features pumpkin, garlic, and Parmesan for a rich, comforting autumn dish with savory herb accents.
# Components:
→ Pasta & Dairy
01 - 1 1/2 cups orzo pasta
02 - 2 tbsp unsalted butter
03 - 1/2 cup heavy cream
04 - 1/2 cup freshly grated Parmesan cheese
→ Vegetables
05 - 1 cup pumpkin puree
06 - 3 cloves garlic, minced
07 - 1 small onion, finely chopped
→ Broth & Liquids
08 - 3 cups vegetable broth
→ Seasonings
09 - 1/4 tsp ground nutmeg
10 - Salt, to taste
11 - Black pepper, to taste
12 - 2 tbsp fresh parsley, chopped (optional)
# Method:
01 - Melt butter in a large saucepan over medium heat. Add finely chopped onion and cook for 3 to 4 minutes until soft and translucent.
02 - Add minced garlic and sauté for 1 minute until fragrant, stirring continuously.
03 - Stir in orzo pasta and cook for about 1 minute to coat it with butter and aromatics.
04 - Pour in vegetable broth, bring to a simmer, and cook for 8 to 10 minutes, stirring frequently until orzo is al dente and most liquid is absorbed.
05 - Reduce heat to low. Stir in pumpkin puree, heavy cream, grated Parmesan, ground nutmeg, salt, and black pepper. Cook for 2 to 3 minutes until creamy and blended.
06 - Taste and adjust salt and pepper. If desired consistency is too thick, add a splash of broth to loosen.
07 - Serve immediately, garnished with extra grated Parmesan and chopped fresh parsley if desired.
