This creamy pumpkin orzo is the perfect autumn dish – full of flavour and wonderfully creamy.
The hokkaido squash (also sold as red kuri or onion squash) is cooked with fragrant thyme, white wine and stock, which together make a lovely base for the dish. Finally, plenty of freshly grated parmesan and a little lemon juice are stirred in, lifting the dish with a bright, tangy edge.
The orzo makes the dish substantial and almost risotto-like, but with a texture all of its own.
Serve it as a vegetarian main or as a side with fish, chicken or other white meat – it works beautifully either way.
And if you don’t have hokkaido, you can easily use another type of squash or pumpkin instead – just make sure to cut it into small dice so it turns tender as it cooks.
Creamy pumpkin orzo with hokkaido squash and parmesan
Ingredients
- 1 onion, finely chopped
- 400 g hokkaido squash, cut into small dice
- 3 cloves garlic, grated or crushed
- 6 sprigs thyme
- 150 ml white wine
- 400 g orzo
- 800 ml vegetable stock
- 80 g parmesan, finely grated
- 1/2 lemon, juice of
- Salt and freshly ground black pepper
- Oil
Method
- Heat a little oil in a large, deep frying pan and fry the onion until soft and translucent.
- Add the squash, garlic and thyme – season with freshly ground pepper and fry for about 10 minutes. It is important to fry it properly at this stage so the pieces have time to become completely tender when they simmer with the orzo.You can add the thyme sprigs whole and remove them before serving, or simply strip the fresh leaves into the pan – it’s up to you.
- Pour in the white wine and let it reduce for just under 5 minutes, then add the orzo and stock.Let the dish simmer until the orzo is tender – stirring as it cooks. Add a little more stock if it boils dry – it should be soft and creamy.
- When the orzo is cooked to your liking, stir in the parmesan until it melts, and season the dish to taste with freshly squeezed lemon juice, salt and freshly ground pepper.Add a little extra thyme too, if you like – and remember to remove the sprigs if they have cooked with the dish.
- Serve with a scattering of something green on top if you like – I used rocket sprouts (micro rocket).
Nutrition
Premium
HEj Diana- Denne opskrift er den i bogen gourministeriets-favoritter?
Hejsa
Ikke i Favoritter – men den er i min seneste kogebog Grønnere 🙂
Warm wishes, Dianna
Kære Dianna, hvor køber du Orzo?
Hej Bettina
Fra Änglamark i Kvickly, eller fra mærket De Cecco (de kalder dem noget andet) – ellers på Nemlig 🙂 Rema skulle vist også have det har jeg hørt 🙂
Warm wishes, Dianna
Mums det ser lækkert ud! Hvor meget orzo skal man mon bruge?
Hej Amalie
Tusind tak 🙂
Det er opdateret i opskriften, der skal 400 gram i 🙂
Warm wishes, Dianna
Hvor meget orzo skal der i?
Hej Eike
Jeg har opdateret det i opskriften, der skal 400 gram i 🙂
Warm wishes, Dianna
Hej Dianna
Hvor meget orzo skal der bruges i opskriften?
Signe spørger også herom, men dit svar er meget forvirrende, og handler vist om pandekager i stedet.
Hej Anne
Altså det skulle gerne være opdateret på opskriften – der skal 400 gram i 🙂
Jeg kom desværre til at trykke på forkert besked da jeg svarede Signe, det beklager jeg 🙂
Warm wishes, Dianna
Glæder mig til at lave denne lækre ret.. hvor meget orzo skal der bruges?
Vh. Signe
Hej Signe
Det er 400 gram orzo – det er opdateret i opskriften nu 🙂
Warm wishes, Dianna
what
Hvilket? 🙂
Dit svar til kommentaren over min matcher ikke kommentaren du svarer på. Du bliver spurgt hvor meget orzo, og svarer at pandekagerne skal have et par hundrede grader i oven
Prøv at se kommentarsporet her: https://gourministeriet.dk/cremet-graeskar-orzo-med-hokkaido-og-parmesan/
Hejsa
Jeg må have trykket på den forkerte kommentar – det beklager jeg.
Det er rettet nu 🙂
Dbh Dianna