Okay, this Pumpkin Orzo Risotto is scrumptious. It has all of the creamy goodness of risotto, the deliciousness of pumpkin and the ease of preparing it with orzo. The addition of cheese and sage really make this stand out. This is quick enough for a weeknight meal and special enough for holiday entertaining. I know you will love it!
Ingredients for Pumpkin Orzo Risotto:
serves 4
1 cup orzo
1 cup pumpkin
3 tablespoons butter
2 big shallots, chopped (about 3/4 cup)
2 cloves garlic, minced
3 cups low sodium chicken broth
5 tablespoons Parmesan cheese
1/4 teaspoon nutmeg
2 teaspoons chopped fresh sage
Kosher salt
Time-Saving Tip: The shallots can be chopped in advance.
Let's see what we need.
Let's cook.
Melt the butter in a medium-sized saucepan. Add the shallots and saute for about 4 minutes until tender. Do not brown. Add the garlic and continue cooking until fragrant - around 30 seconds. Then add the orzo and saute for another 5 minutes. Then add the chicken broth and give the mixture a stir.
Stirring occasionally, simmer the orzo for about 10-15 minutes until it is creamy and tender. Add the pumpkin and continue cooking for a minute or two. Turn off the heat and add the cheese, nutmeg, and sage. Add salt if needed.
It's ready! I couldn't wait and ate some before dinner. This is easy and delicious. What else could you want? I promise you will love this.
Enjoy!
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