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
Risotto style (risotatta in Italian) means cooking the pasta as you cook rice in risotto. So, you need to cook the pasta in the sauce, stirring often and adding more liquid as necessary until the pasta is cooked.
This isn’t the first time I’ve used orzo/risoni in a pasta risotto recipe. Earlier this year I made a risotto-style zucchini flower pasta which is absolutely fabulous!
I used an Italian Delica pumpkin, which is a type of kabocha. Butternut squash, acorn squash or other types of kabocha work really well too.
In Naples they use broken spaghetti or small tubes but the dish is more like a soup. Risoni or orzo are the best to give this recipe the texture of risotto.
Yes, all you need to make this recipe vegan is to omit the cheese.
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
Equipment
- Dutch oven or large heavy pan
Ingredients
- 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.
Notes
Nutrition
Pin for Later:
Tom Leffingwell says
I plan on making this dish, as I have a baking pumpkin (not a Halloween variety) on hand and want to use it in a pasta dish. (I've also looked at the much more involved tortelli recipe.)
Instead of essentially steaming the pumpkin, I'd prefer to roast it. Would that likely ruin the dish in your well seasoned opinion?
Keep up the good work, I keep finding recipes on the-pasta-project that I would love to make, but don't often find myself doing them. Time to change that.
Jacqui says
Thanks for your comment Tom. I think roasted pumpkin would work very well in this dish. Of course, you won't need to 'cook' it in the pot for more than a minute before adding the stock and orzo pasta. Do let me know how it turns out.
Nigel says
This is nice! In true risotto style I braised the pumpkin in a little white wine that was lurking at the back of the fridge and, rather than parmesan, stirred in a little mild blue cheese (Blacksticks Blue). It went down very well.
michele macartney-filgate says
For a number of years now I have been using La Bomba, a Spanish paella rice, to make risotto. At least for me and family/friends the results are more pleasing in terms of texture and taste than the typical risotto rices (and we can obtain a good variety of the latter here in Toronto). I look forward to trying some of your risotto recipes with my Spanish twists.
Jacqui says
Hi Michele, I'd love to taste your risotto with Spanish rice. Sounds good. However, this is a pasta recipe in which the pasta (orzo/risoni) is cooked like in a risotto. However, you could replace the pasta with rice. I'm sure it would work well. I only publish traditional Italian pasta recipes.
Anindya Sundar Basu says
Your pastas always inspire me to try out the recipes at home. Thanks for sharing the recipe and look forward to make this at home.
Brianna says
Such a great fall dish with a ton of flavor . Cooking the orzo this way made the sauce extra creamy.
Sara says
This pumpkin pasta looks like a dish of pure comfort! I am crazy about savory pumpkin dishes and this looks like something the whole family would dig into! Can't wait to try this!
Lori | The Kitchen Whisperer says
Another 5-start recipe! This is perfect for this time of the year and such a huge hit with family and friends!
Jenny says
This pasta risotto was so easy and delicious. So comforting and cozy. I love the pumpkin flavor so much. Well, you always have great Italian recipes. I love your site.
Jere Cassidy says
Wow, the color of this pasta is amazing and after reading the recipe it sounds so simple to make. I love that you used orzo for this type of risotto.
patricia says
I love cooking with squash! What a great way to incorporate it into pasta - such creaminess!
Veronika says
This recipe is so delicious! It has so much flavor and super easy to make! Going to make it again nest week!
Deborah says
I look forward to trying this recipe using butternut squash that I have from this year's harvest. It looks really delicious. Thanks for sharing!
Lauren Michael Harris says
Risotto is my ultimate comfort food indulgence. This risotto style pasta recipe will be a great way to use up the leftover butternut squash I'll have from Thanksgiving!
Kayla DiMaggio says
This pasta risotto is beautiful! I love the pumpkin flavors of the dish!
Bernice says
This is a great looking dish! I've made pumpkin risotto before and loved it but sometimes, there isn't enough time to make a risotto. Enter orzo to the rescue.
Maricruz says
Hi! I also live in Italy and LOVE Neapolitan traditional dishes. Have you ever tried "sartù di riso"? thats's is my fav, even when I am not a big fan of risotti 🙂
Dannii says
I love orzo, and this is such a great way to use pumpkin.
Tavo says
I love risoni and the recipe came out so deliciously! Thank you!
Katherine says
Oooh this is incredible! Such a wonderful way to enjoy winter squash. Yum!
Gloria says
YES! This is my kind of recipe. I am a pumpkin fanatic. I will enjoy this all year long.