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Orzo With Roasted-Pumpkin Recipe

Orzo With Roasted-Pumpkin Recipe

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Pasta
Cuisine International
Servings 4
Calories 291.4 kcal


  • 500 g / 1 lb pumpkin, peeled, seeded and cut into uniform chunks
  • Olive oil
  • Sea salt and freshly ground pepper
  • 1-2 tablespoons honey
  • 3 tablespoons balsamic vinegar
  • 1 cup vegetable broth
  • 1 1/2 cups orzo
  • Extra virgin olive oil
  • 1/3 cup crumbled Roquefort cheese
  • Toasted walnut halves


  • #The orzo turns into a good vegetarian dish when served with mixed vegetables or a green salad – just ideal for lunch, It also tastes delicious cold, so leftovers are welcome.# Brush the pumpkin pieces with olive oil. Season with salt and pepper. Wrap in foil and roast in the oven until pumpkin is very soft.
  • Cool and then place all of pumpkin along with the honey and balsamic vinegar in the bowl of a food processor. Process into a smooth purée. Pour purée Into a pot.
  • Add the vegetable broth and bring to a simmer. Keep warm. Meanwhile boil a pot of water, add salt and orzo. Cook orzo for only 5 minutes.
  • Drain well and add the orzo to the pot of pumpkin purée. Cook over medium heat stirring frequently until the thick broth is absorbed.
  • Taste the orzo for doneness and correct seasoning. If the orzo is too dry add more broth. It should have a soupy consistency much like a risotto.
  • Spoon into warmed individual bowls and crumble cheese over the orzo. Drizzle with olive oil. Scatter toasted walnut halves over each servingof orzo.
Keyword Pasta recipes, Roasted

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