Cheesy Pumpkin Orzo
'Tis the season for pumpkin everything, including this cheesy pumpkin orzo dish. Rich, creamy, and full of pumpkin flavor!
Servings: 4
Ingredients
- 4 tablespoon (56 g) unsalted butter
- 4 tablespoon all-purpose flour
- 3 cups (710 ml) vegetable stock
- ½ cup (118 ml) whole milk
- ½ cup (118 ml) water
- ¾ cup (184 g) pumpkin puree NOT pumpkin pie filling
- 16 ounce (454 g) orzo pasta
- 1 ½ cups (150 g) freshly grated parmesan cheese plus more for topping
- 1 tablespoon fresh sage chopped
- ½ teaspoon cayenne pepper more if you like more heat
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium high heat then whisk in flour and cook for 1 minute, whisking constantly so it doesn't burn.4 tablespoon unsalted butter, 4 tablespoon all-purpose flour
- Pour in the vegetable stock, milk, water, and pumpkin puree. Whisk to incorporate everything and turn heat down to medium and let mixture thicken up, about 7-10 minutes.3 cups vegetable stock, 1/2 cup whole milk, 1/2 cup water, 3/4 cup pumpkin puree
- Add the orzo to the pot and stir to incorporate. Cover pot and let orzo cook for 12 minutes, or however long the instructions on the box says.16 ounce orzo pasta
- Once the orzo is done, stir in the parmesan cheese, sage, cayenne pepper, salt, and pepper. Stir altogether with a wooden spoon to combine and then cut the heat.1 1/2 cups freshly grated parmesan cheese, 1 tablespoon fresh sage, 1/2 teaspoon cayenne pepper, Salt and pepper
- Serve warm with additional parmesan cheese on top.
Notes
If your mixture seems too thick, you can add more vegetable stock or water to thin it out prior to adding the pasta.
Nutrition
Serving: 1 serving | Calories: 430 kcal | Carbohydrates: 32 g | Protein: 19 g | Fat: 26 g | Fiber: 3 g | Sugar: 5 g
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