Toasting the orzo in butter for a minute or two adds another layer of rich, lightly toasted flavor. It's not 100% essential, but it only takes an extra minute! Just make sure to monitor the heat so the orzo doesn't burn.

How long does it take for orzo to become al dente?

Once you add in the liquids and bring it to a boil, it only takes about 8 minutes to become al dente. Keep the orzo covered and over low heat while it cooks. It it absorbs too much liquid/cooks to long, add in an additional 2-4 tbsp of broth to loosen it back up.

Does orzo need to be rinsed before cooking?

No, do not rinse the orzo before adding it to this recipe. The thin layer of starch will actually help the sauce adhere to the pasta for a super creamy end result.

Pumpkin Orzo

Name: Pumpkin Orzo
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 4 tablespoons (1/4 cup) butter (or vegan butter); 1 lb. DeLallo Orzo Pasta; 1 tablespoon tomato paste; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1/8 teaspoon grated nutmeg; 1 teaspoon fresh thyme, finely chopped; 2 1/2 cups vegetable broth; 1 cup heavy cream (or vegan alternative); 1 cup pumpkin puree; 1/2 cup grated parmesan (or vegan alternative); 2 tablespoons fresh parsley, chopped

Description

This creamy pumpkin orzo is a one pot recipe that's ready in less than 30 minutes! It's a delicious, easy fall side dish or light meal and can easily be made dairy free.

Ingredients

Units Scale

4 tablespoons (1/4 cup) butter (or vegan butter)
1 lb. DeLallo Orzo Pasta
1 tablespoon tomato paste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon grated nutmeg
1 teaspoon fresh thyme, finely chopped
2 1/2 cups vegetable broth
1 cup heavy cream (or vegan alternative)
1 cup pumpkin puree
1/2 cup grated parmesan (or vegan alternative)
2 tablespoons fresh parsley, chopped

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Instructions

Add butter to a medium-sized saucepan over medium-low heat. Once melted, stir in the orzo and let it toast for 2-3 minutes, stirring often to prevent burning.
Stir in the tomato paste, garlic powder, onion powder, salt, pepper, nutmeg, thyme and a splash of broth, stirring until well combined.
Add in the broth and heavy cream. Stir well, then increase heat and bring to a boil. Reduce to low, cover and simmer for 7-8 minutes, until the liquid is mostly absorbed.
Stir in the pumpkin and continue cooking for 5 minutes. If needed, add an additional 2-4 tablespoons of broth.
Stir in the parmesan and parsley and continue cooking until the cheese is melted, then serve warm with more parmesan and black pepper.

Notes

Make it vegan: We tested this recipe with nondairy alternatives and it worked perfectly! We used vegan butter, vegan heavy whipping cream and vegan parmesan shreds.

Storage: Store leftovers in the refrigerator for up to 5 days. Reheat in the microwave or over low heat on the stovetop and stir in a splash of broth to loosen it up as needed.

For an extra creamy, cheesy orzo, try adding in some goat cheese at the end! It will also add a nice, slightly tangy flavor that complements the pumpkin.

Onion and garlic powder: We also tested this recipe with fresh onion and garlic, but preferred having a smooth texture to the risotto, so we opted for powder instead! If you would like to use fresh, sauté 1/2 of a yellow onion and a few cloves of minced garlic in the butter before adding in the orzo.

Pumpkin: Make sure to use pumpkin puree and not pumpkin pie filling.

Nutrition information provided is an estimate. It may vary based on cooking method and specific ingredients used.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size:
Calories: 468
Sugar: 5.2 g
Sodium: 461.2 mg
Fat: 18 g
Carbohydrates: 62.8 g
Fiber: 3.9 g
Protein: 13.7 g