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Creamy Pumpkin Orzo | Something Nutritious

Creamy Pumpkin Orzo

Creamy Pumpkin Orzo

10 mins prepServes 4

4 servings

What you need

orzo

1 ½ cup orzo

low-sodium broth

2 ½ cup low-sodium broth, I used vegetable

coconut milk

¾ cup coconut milk, full-fat

pumpkin puree

½ cup pumpkin puree

tomato paste

2 tbsp tomato paste

olive oil

2 tbsp olive oil

shallot

1 shallot, finely diced

fresh thyme

2 tsp fresh thyme

garlic

2 clove garlic, minced

salt

½ tsp salt, plus more to taste

pumpkin pie spice

½ tsp pumpkin pie spice

black pepper

¼ tsp black pepper

grated parmesan cheese

1 grated parmesan cheese

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Instructions


1 Heat a large skillet or braiser pan with olive oil on medium heat.
2 Saute the shallot in the oil for 2-3 minutes to brown. Add the garlic and toss for another 1-2 minutes.
3 Add in the pumpkin pie spice, salt, pepper, thyme and orzo and mix together.
4 Add in the pumpkin puree and tomato paste and mix well.
5 Pour in the coconut milk and vegetable broth, then mix together. Cover the pan and reduce the flame to simmer and cook on a low flame for 15-20 minutes. Be sure to mix every 5 minutes or so to prevent the orzo from sticking to the bottom of the pan.
6 Remove the pan from the fire and mix in 1/4 cup grated parmesan if using. Taste and adjust salt as needed.

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