Creamy pumpkin orzo with hokkaido squash and parmesan
Recipe for an easy, delicious orzo with pumpkin and parmesan.
Servings 4 servings
Calories 515kcal
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
Instructions
- 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
Calories: 515kcal | Carbohydrates: 90g | Protein: 22g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 1135mg | Potassium: 662mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2021IU | Vitamin C: 19mg | Calcium: 302mg | Iron: 3mg