Creamy orzo, pumpkin, spinach, and Parmesan blend together in a flavorful and cozy one-pot autumn meal.
# Components:
→ Produce & Aromatics
01 - 1 tablespoon olive oil
02 - 1 small yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 ½ cups (45 g) fresh baby spinach, roughly chopped
→ Pantry Staples
05 - 1 cup (200 g) canned pumpkin purée (unsweetened)
06 - 1 ½ cups (270 g) orzo pasta
07 - ½ teaspoon dried thyme
08 - ¼ teaspoon ground nutmeg
09 - Salt and black pepper, to taste
→ Liquids & Dairy
10 - 3 cups (720 ml) vegetable broth
11 - ½ cup (120 ml) whole milk (or plant-based milk)
12 - ¾ cup (60 g) freshly grated Parmesan cheese, plus extra for serving
13 - 2 tablespoons unsalted butter
# Directions:
01 - Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
02 - Add the minced garlic to the saucepan and cook for an additional 1 minute until fragrant, being careful not to burn it.
03 - Stir in the orzo pasta and toast it in the pan for 1 minute, stirring constantly. Add the pumpkin purée, dried thyme, ground nutmeg, and a generous pinch of salt and black pepper. Stir to combine.
04 - Pour in the vegetable broth and milk. Stir everything together thoroughly. Bring the mixture to a gentle simmer, then reduce the heat to low. Cook uncovered, stirring frequently, for 12-15 minutes, or until the orzo is tender and has absorbed most of the liquid.
05 - Add the roughly chopped baby spinach to the saucepan. Continue to cook for 2-3 minutes, stirring until the spinach has wilted into the orzo mixture.
06 - Remove the saucepan from the heat. Stir in the freshly grated Parmesan cheese and unsalted butter until they are fully melted and the orzo is creamy. Taste and adjust the seasoning with additional salt and pepper if needed.
07 - Serve the one-pot orzo immediately. Garnish with extra grated Parmesan cheese, if desired.
