Orzo Risotto with Pumpkin or Winter Squash

This orzo risotto with pumpkin is based on a traditional Neapolitan dish known as ‘pasta e cocozza’ in the local dialect. Like many Neapolitan pasta recipes, this simple dish originated in what Italians call ‘la cucina povera’, the peasant kitchen. However, despite its simplicity this is one of the most flavourful pasta and pumpkin recipes I know. Perfect as a side dish, starter or main course!

History

This pasta risotto with pumpkin or winter squash (pasta e cocozza) is a popular recipe in Naples, Italy. If you were to eat this risotto-style pasta and pumpkin dish in Naples, it would be made with a Neapolitan long winter squash. Italians call both pumpkin and squash ‘zucca’. So, sometimes I’m not sure which to call it in English!

The Neapolitan winter squash (cucurbita moschata) is a pretty long gourd, similar to a bottle gourd. Neapolitans call it ‘cocozza zuccharina’, meaning sweet pumpkin. They also make jam with it!

A lot of Italian cuisine has its roots in the simple dishes of the rural population, back in the times when the farmers and village folk lived mostly on foods they produced, cultivated or foraged themselves.

Interestingly, these dishes were (and are) mostly healthy and nutritious. Even more fascinating is the fact that today you can find many of these recipes becoming really trendy and oftentimes on the menu of prestigious restaurants! Think cacio e pepe or pasta with nduja!

Ingredients, substitutions and tips.

• Orzo (Risoni) Pasta: When looking for versions of this Neapolitan risotto-style pasta with pumpkin, I came across recipes using different types of pasta. Many Neapolitans make it with broken spaghetti, while others use small pasta tubes like ditalini, ditali, or even maltagliati. I used orzo (risoni) pasta because it gives the dish a risotto-like appearance, making it seem as though it’s been made with risotto rice.
• Neapolitan Winter Squash (Delica Pumpkin): Traditionally, this dish uses Neapolitan winter squash. I used a Delica pumpkin from Mantova, which has a squat, green-grey skin. Beneath the skin is dense, vibrant orange flesh that is intensely sweet, buttery, and reminiscent of cooked chestnuts. If you can’t find Delica, other pumpkins or squash like butternut or kabocha will work well.
• Garlic: When buying garlic, look for firm, unblemished bulbs with tight skins. Fresh garlic will provide the most flavor.
• Peperoncino or Chili Flakes: Peperoncino (or red chili flakes) adds a touch of heat to balance the sweetness of the squash. If you prefer more spice, you can mince the peperoncino for extra heat.
• Extra Virgin Olive Oil: High-quality olive oil enhances the dish’s richness, helping to blend the flavors of the squash, pasta, and garlic.
• Parmigiano Reggiano: Parmigiano Reggiano provides a nutty, savory flavor and contributes to the creamy texture. For a vegetarian-friendly option, use vegetarian parmesan, or omit the cheese entirely for a vegan version.
• Hot Water or Vegetable Stock: Use hot water or vegetable stock to cook the pasta and squash. Stock adds more depth of flavor, while water keeps the dish light.

How to Prepare Pumpkin and Squash

Peel the Pumpkin: Start by cutting off the top and bottom of the pumpkin to create a stable base. Use a sharp knife to carefully peel away the skin.

Remove the Seeds: Once peeled, cut the pumpkin in half. Use a spoon to scoop out the seeds and the stringy pulp inside. You can discard the seeds and pulp.

Cut into Cubes: After removing the seeds, slice the pumpkin halves into 1-inch thick slices. Then, cut those slices into even cubes.

Step by Step Instructions for Orzo Risotto

1) Heat the olive oil in a Dutch oven or large heavy pan over medium heat. Add the garlic cloves and the peperoncino (if using) and sauté until the garlic is just browned.

2) Add the cubed pumpkin to the pan and sauté for about 1 minute. Stir in the chopped parsley and enough hot water or vegetable stock to cover the bottom of the pan. Remove the garlic and chili.

3) Lower the heat, cover the pan, and cook until the pumpkin becomes soft and creamy, about 10-15 minutes. Add more liquid if necessary to prevent sticking.

4) Once the pumpkin is soft, mash it slightly with a spoon, leaving some chunks for texture. Season with salt, pepper, and chili flakes (if using).

5) Add the orzo pasta to the pan, along with about 1 cup of hot water or vegetable stock. Simmer the mixture, stirring frequently, until the pasta is cooked through and creamy, about 10-12 minutes. Add more liquid as needed to prevent the pasta from sticking or drying out.

6) If using, stir in grated Parmigiano Reggiano and mix well until the cheese is melted and the pasta is creamy. Taste and adjust the seasoning with more salt and pepper if needed.

7) Serve immediately, garnished with more chopped parsley and additional grated cheese if desired.

Storage and Leftovers

Refrigeration: Allow the orzo risotto with pumpkin to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. When reheating, add a splash of water or vegetable stock to bring back the creamy consistency, as the pasta will thicken when chilled.

Reheating: To reheat, gently warm the dish on the stovetop over medium heat, stirring occasionally. Alternatively, you can reheat in the microwave for 2 minutes then stir and in 30-60 seconds intervals until hot.

FAQs

More Recipes You May Like:

• Neapolitan tagliolini pasta pie
• Pasta arancini from Naples
• Mezzi paccheri with mushrooms and cream
• Baked ziti al gratin
• Pasta allo scarpariello

If you make this orzo risotto with pumpkin recipe, I’d love to hear how it turns out. Please write a comment here on the blog, email me or post a comment on the Pasta Project Facebook page.

Your feedback is really appreciated!

Buon Appetito!

Orzo Risotto with Pumpkin or Winter Squash

Jacqui

This risotto-style pasta with pumpkin is a traditional Neapolitan dish known as ‘pasta e cocozza’ in the local dialect or orzo risotto. Like many Neapolitan pasta recipes, this pasta risotto is a simple dish made with just a handful of ingredients. It's easy to make and so creamy and delicious! Perfect as a side dish too!

5 from 65 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Campania, Italian, Mediterranean, Neapolitan

Servings 4

Calories 397 kcal

Equipment

• Dutch oven or large heavy pan

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 7 oz orzo (risoni) pasta If using other pasta types you may need more
• 1.3 lbs winter squash or pumpkin Peeled, seeded and cut into cubes. I used Delica pumpkin. Butternut, acorn or kabocha work too.
• 2 cloves garlic peeled
• ½ fresh peperoncino (red chili pepper) or red chili flakes
• 3-4 tablespoon extra virgin olive oil
• 1 handful fresh parsley chopped
• 1-2 cups hot water or vegetable stock as required
• 1.8 oz Parmigiano Reggiano grated or vegetarian cheese
• salt to taste
• freshly ground black pepper. to taste

Instructions

 

• Heat the olive oil in a Dutch oven or large heavy pan over medium heat. Add the garlic cloves and the peperoncino (if using) and sauté until the garlic is just browned.
• Add the cubed pumpkin to the pan and sauté for about 1 minute. Stir in the chopped parsley and enough hot water or vegetable stock to cover the bottom of the pan. Remove the garlic and chili.
• Lower the heat, cover the pan, and cook until the pumpkin becomes soft and creamy, about 10-15 minutes. Add more liquid if necessary to prevent sticking.
• Once the pumpkin is soft, mash it slightly with a spoon, leaving some chunks for texture. Season with salt, pepper, and chili flakes (if using).
• Add the orzo pasta to the pan, along with about 1 cup of hot water or vegetable stock. Simmer the mixture, stirring frequently, until the pasta is cooked through and creamy, about 10-12 minutes. Add more liquid as needed to prevent the pasta from sticking or drying out.
• If using, stir in grated Parmigiano Reggiano and mix well until the cheese is melted and the pasta is creamy. Taste and adjust the seasoning with more salt and pepper if needed.
• Serve immediately, garnished with more chopped parsley and additional grated cheese if desired.

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Notes

Once ready, this risotto style pasta and pumpkin or winter squash should look like a creamy Italian rice risotto if using orzo/risoni pasta. If you use other pasta it still needs to be a bit like a soup.

I used a Delica pumpkin. Butternut, acorn squash or kabocha work really well too.

Italian Parmigiano isn't vegetarian. Vegans should omit the cheese and vegetarians will want to use a vegetarian parmesan.

Nutrition

Calories: 397kcalCarbohydrates: 56gProtein: 13gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 9mgSodium: 210mgPotassium: 663mgFiber: 5gSugar: 5gVitamin A: 16127IUVitamin C: 33mgCalcium: 235mgIron: 2mg

Keyword orzo risotto, pasta risotto, risotto style pasta

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